Instructions: Jerusalem. Here are some recipies I found at the above address in Israel.

These are the two I selected but there are several more.

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 soup 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).

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