Until earlier this month, I had never tried Couscous. I have a thing against “fad” foods. On a recent trip to liquidation world, I found a box of organic couscous and the packaging was so pretty… so I bought it. I really wasn’t sure what to do with it, until I found that the lovely Ms Lohita has a Jollof couscous recipe, with that inspiration in mind I set out to create another Nigerian style couscous recipe, this time taking insight from fried rice. The recipe literally takes 10mins from start to finish
- 1.5 cups Couscous
- 1.5 Cups chicken or beef stock *
- 2 table spoons olive oil
- 2 cups freshly chopped vegetables (Onion, tomatoes, red & green peppers, mushrooms and spring onions)
- ½ teaspoon red or black pepper
- ½ teaspoon salt
- ½ cube magi
- ½ teaspoon pepper flakes *optional
- Bring chicken stock to a rolling boil, add in couscous and cover tightly. Remove from heat and set aside for 5-6mins
- Add olive oil to a large pan and heat slightly. Add in the chopped vegetables, pepper, salt and magi. Toss and leave to cook for 3mins
- Lightly fluff the cooked couscous with a fork, add into the vegetable mix. Combine
- Add in the pepper flakes if using. Taste and adjust for seasoning.
- CousCous is ready to serve.
- *in absence of stock, substitute same amount of water with 1 cup magi, salt to taste, a pinch of thyme, ½ teaspoon garlic powder, ½ teaspoon ginger powder.
Minced Meat Version: Simply combine the recipe as indicated with cooked minced meat. The result will look like this: