Israeli Couscous With Sweet Potato - cooking recipe

Ingredients

3 tablespoons olive oil
2 shallots, chopped
1 sweet potato, small, peeled and sliced
1/2 teaspoon ground sumac
2 cups israeli couscous
3 cups chicken stock or 3 cups vegetable stock
salt
pepper, freshly ground, to taste

Preparation

Heat oil in medium saucepan over medium heat.
Cook shallots until soft but not browned, about 4 minutes.
Add sweet potato, sumac and couscous; cook, stirring, until couscous starts to toast, about 2 minutes.
Add stock, salt and pepper.
Bring to boil. Cover and reduce heat to low.
Cook the couscous for 10 - 12 minutes, or until all the liquid is absorbed and the couscous is al dente.
Remove from heat.
Let stand, covered, for 5 minutes.
Fluff with a fork before servings.