Sweet Potato Tagine with Pine Nut Couscous

Ingredients:

8	oz (250 g) sweet potatoes, peeled
1	small onion
2	garlic cloves, peeled
1	tbsp (15 mL) olive oil
2	tbsp (30 mL) Moroccan Rub
2	medium plum tomatoes
3/4	cup (175 mL) loosely packed fresh cilantro
1	can (15 oz/540 mL) chickpeas, drained and rinsed
2 1/2	cups (625 mL) vegetable broth
1	pkg (5.6 oz or 160 g) toasted pine nut-flavored couscous

1. Cut sweet potatoes in half horizontally then vertically using Santoku Knife. Slice sweet potatoes and onion using Ultimate Mandoline fitted with v-shaped blade. Slice garlic with Garlic Slicer; set aside.
2. Heat oil in (10-in./24-cm) Skillet over medium heat 1-3 minutes or until shimmering. Add sweet potatoes, onion and rub; cook 5-6 minutes or until onion is tender, stirring occasionally.
3. Meanwhile, seed and dice tomatoes. Chop cilantro using Chef's Knife; set aside. Add tomatoes, chickpeas, broth, garlic and seasoning packet from couscous to Skillet; mix well and bring to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes. Garnish with cilantro.

Yield: 4 servings

Nutrients per serving: Calories 290, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 51 g, Protein 10 g, Sodium 1140 mg, Fiber 7 g

U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 1/2 fat (3 carb)

Cook's Tips: Thinly slicing rather than pressing the garlic gives the dish a slightly mellower garlic flavor.

A tagine (tuh-JEEN) is a traditional Moroccan stew that is slow-cooked over low heat and typically served over couscous.

Chickpeas are often found in Moroccan cooking and provide protein for a satisfying main dish.