Moroccan Sweet Potatoes and Cous-Cous

Ingredients:

4-5 sweet potatoes
can chick peas, drained and rinsed
handful of frozen peas
onion
1 tbsp olive oil
cumin
ginger
cinnamon
chicken soup broth
1-2 large tomatoes

Sweet Potatoes:

Saute onions in olive oil until light brown.
Add cut up potatoes, chick peas and spices.
When starts getting dry, add 3 tbsp of chicken soupf broth, tomatoes and peas.
Cover and let cook until sweet potatoes are tender.

Cous-Cous:

Put couscous in bowl and add 1 1/2 cups clear chicken broth.
Let stand for about 5 minutes until cous-cous is tender.
Saute couscous in olive oil for 3-4 minutes, stirring constantly.
Add chopped fresh parsley (you can even add artichoke stem pieces if you are also serving artichokes).