Ingredients

• 2 shallots, finely chopped
• 1 tablespoon butter
• 1/2 cup diced sweet potato
• 1 cup Israeli couscous
• 1 3/4 cups chicken stock
• 1/4 teaspoon ground sumac
• Salt and freshly cracked pepper, to taste

Instructions

1. In a medium saucepan saute shallots in butter until golden, about 3 to 4 minutes. Add the sweet potato and couscous and continue cooking for 2 more minutes or until they are both golden. Add the stock and spices and bring to a boil. Cover and reduce to low heat. Simmer for about 12 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork and serve with lamb.