Turmeric Couscous with Sweet Potato, Pistachio and Dried Cherry

INGREDIENTS

• 2 Tbsp olive oil

• 1 small onion, diced

• 1 medium sweet potato, peeled and diced (same size dice as onion)

• 2 cups couscous

• 1 tsp ground turmeric

• 1/2 tsp ground cumin

• 2 cups low-sodium chicken stock

• 1/2 cup dried tart cherries

• 1/2 cup roasted, salted and shelled pistachios

• 1/4 cup fresh Italian parsley chopped

• 1/2 tsp crushed red pepper flakes

• salt and pepper to taste

INSTRUCTIONS

1. In a large sauteè pan cook onions and sweet potato in olive oil on medium heat until potato is soft enough to break with a wooden spoon. About 15 minutes.

2. While the onion and potato cook, bring chicken stock to a boil in a sauce pan.

3. Add couscous, turmeric and cumin to the onion and potato. Cook for another 2-3 minutes until couscous starts to toast.

4. Add boiling chicken stock and dried cherries. Cover and remove from heat.

5. Let sit covered for 5 minutes.

6. Fluff couscous and stir in pistachios, red pepper flakes and parsley. Add salt and pepper to taste.

This is delicious served warm or at room temperature. Is great left over for lunch.