Nigerian Style Couscous


Nigerian Style CousCous_

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

Ingredients
  • 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
Instructions
  1. Bring chicken stock to a rolling boil, add in couscous and cover tightly. Remove from heat and set aside for 5-6mins
  2. 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
  3. Lightly fluff the cooked couscous with a fork, add into the vegetable mix. Combine
  4. Add in the pepper flakes if using. Taste and adjust for seasoning.
  5. CousCous is ready to serve.
Process_1 Process_2
Notes
  1. *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.

Recipe Modification:

Minced Meat Version: Simply combine the recipe as indicated with cooked minced meat. The result will look like this:

couscous - Nigerian - recipe - minced - meat

Couscous with Minced Meat



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Lose It Nigerian

By |June 26th, 2013|74 Comments

74 Comments

  1. sk October 30, 2017 at 6:32 am - Reply

    Acha is a grain that is cultivated. Couscous on the other hand is made from semolina. You can also use Acha like couscous. It is the go to food for those who are diabetic

  2. Mansur June 22, 2017 at 9:28 am - Reply

    Please i want to know wat Quinoa is in Hausa. is it Accha??

    • 9jafoodie
      9jafoodie July 9, 2017 at 11:36 am - Reply

      NO, it’s not the same. I dont think there is hausa name for Quinoa.

  3. Greenand healthynh May 23, 2017 at 12:36 am - Reply

    I love your blog 😚😚😚😚😙😙😗😗

  4. Ruth Chiroma April 16, 2016 at 12:30 am - Reply

    It looks yummy!!! Got to try Dis recipe, feel like eating it already.

  5. wunmi March 7, 2016 at 11:03 pm - Reply

    U are simply awesome. Tried it today for d first time following ur steps and I must say Twasnt as bad as I’d been made to believe. A bit mushy though, will reduce d water next time. Gracias maam! U rock!

  6. Dorthe February 4, 2016 at 3:59 pm - Reply

    Hi, i am from denmark and am marrying a man from nigeria so i would really love to try and make this for him it looks really good, i do however have a question for you, the chicken that is on the top of the dish, on the picture, can you tell me how to make that.
    Thanks

  7. IFY January 31, 2016 at 9:47 am - Reply

    Preparing it coucou today Sunday, just check out Ur blog. Love it. U can get it in d market where they sell spaghetti n macaroni in large quantity.

  8. Anon December 25, 2015 at 9:14 am - Reply

    Hello Ronke. It’s time for a new and improved cous cous recipe. We’re counting on you

  9. Lamide Olowoyo August 19, 2015 at 12:19 pm - Reply

    I just made couscous using your method. It tasted great. First time of eating couscous and I’ve been won over. Thank you

  10. abi August 19, 2015 at 9:12 am - Reply

    I Made couscous for lunch today and I used ur recipe.. Taste so good??????..

  11. louisa ekiegini-okoh June 9, 2015 at 1:02 am - Reply

    Nice!

  12. Blessing June 6, 2015 at 2:35 am - Reply

    Can couscous be used as a substitute for quinoa? Thank you.

    • 9jafoodie
      9jafoodie June 10, 2015 at 5:25 pm - Reply

      unfortunately not. They cook differently.

  13. Anne njemanze November 18, 2014 at 1:41 am - Reply

    PleAse where can I get couscous …it’s everywhere in the north but not so in Lagos

  14. LETITIA CHIZEA October 31, 2014 at 8:29 am - Reply

    Been looking for this recipe. Worried that it may turn out too dry. Will try this out, though.

  15. Lipsy August 1, 2014 at 4:45 am - Reply

    I stand to be corrected but I have seen instances where gari has been used to make couscous.Is this possible 9jafoodie.

    • 9jafoodie
      9jafoodie August 2, 2014 at 8:56 am - Reply

      Garri to make Couscous? I am not sure about that.. couscous is made from semolina. There is a gari dish called Gari foto that is prepared very similar to couscous though.

  16. Kemi August 1, 2014 at 12:36 am - Reply

    I love Cous cous and I make it all the time. I’ve never really been able to mix veggies in it tho, cuz I fear it would crush the cous cous too much. But then my favourite veggies are the hard ones – carrots, broccoli and cauliflower. So I add the veggies as a side.
    You can also make a tomato stew base (instead of stock only base), i guess that makes it ‘jollof couscous’ lol.

    • 9jafoodie
      9jafoodie August 2, 2014 at 8:58 am - Reply

      I understand your view on the veggies, the texture has to work. Jollof couscous is yum.

  17. janyceelainesnedden July 22, 2014 at 9:47 pm - Reply

    Can’t wait to try it. Tomorrow is the day. Ty

  18. Pia June 30, 2014 at 9:42 pm - Reply

    Trying this really soon.

  19. Dayo B May 26, 2014 at 1:21 pm - Reply

    I’ve made the recipe several times but modified it to include shrimp and boy! It is absolutely delicious! I try to use chicken stock (usually add a little bit of garlic and ginger for more flavor). Thank you 9jafoodie 🙂

  20. simshow March 11, 2014 at 3:08 pm - Reply

    Flour mills of Nigeria (Golden Penny) makes instant couscous, just look around still saw it today in a local market. Great site

  21. Juliet February 8, 2014 at 2:59 am - Reply

    I’ve always been a fan of couscous…..its one of the most filling meal you can never get tired of eating, if you cook it right….takes little or no time at all to prepare…Couscous i Love…

  22. Calla February 8, 2014 at 2:22 am - Reply

    You can buy instant couscous from goodies, park n shop or any lebanese owned grocery store

  23. Modelle February 5, 2014 at 4:56 pm - Reply

    Please where can I buy this instant couscous in lagos?

  24. Juliet January 23, 2014 at 8:34 am - Reply

    Ohhhh!!!!!!! I just love couscous

  25. Maryam Tanko December 11, 2013 at 2:33 am - Reply

    I was just surfing the net and I stumbled upon this site, and OMG I was ecstatic wit joy cos I love to cook. I have cooked cous cous in a variety of ways and it always comes out beautifully. I look forward to reading more and more yummy recipes. Kudos and tanks a million for helping us across 9ja wit recipes.

  26. cannime November 22, 2013 at 11:34 pm - Reply

    I finally made my couscous. It was yummilicious! I used bacon instead of mushroom and used the oil from the bacon for my veges!

  27. Brian October 10, 2013 at 12:46 am - Reply

    Impressive, i have been hearing about this cous cous thingy, from senegal but never thought it could be used like this.

    will so try it out this weekend. At least something to replace this rice,bean,garri and soup monopoly in Nigeria.

  28. tonicutie October 1, 2013 at 2:34 pm - Reply

    This turned out really well. Very easy to make. Thanks 🙂

  29. Anonymous September 23, 2013 at 8:25 am - Reply

    pls what class of food is this couscous as i am watching my weight and avoiding carbs?

    • remiadenike October 6, 2013 at 10:30 am - Reply

      I copied this from http://www.cookthink.com Hope it gives you more insight about couscous.
      Basically, it is the best alternative for rice.

      Couscous is a coarsely ground pasta made from semolina, a type of wheat.

      A staple of the North African Maghreb, couscous comes in instant and non-instant varieties.

      Like macaroni and spaghetti, couscous is made from semolina flour, but rather than mixing the semolina with a prescribed amount of water and/or egg into a dough, couscous is made by rubbing the semolina between moistened hands until the flour combines with just enough water to form hundreds of tiny grains. Obviously the process takes a light touch, lest the grains combine into a gooey mass, but once learned it is one of the simplest forms of making pasta and one that is practiced in villages all around the Mediterranean basin.

      After the couscous grains are formed they are dried and steamed over a stew, usually made from lamb, in a special pot called a couscoussière. Steaming couscous is an involved operation, requiring sealing the top of the couscoussière to its bottom with rags dipped in flour paste, and then interrupting the steaming several times to rub the softening couscous grains to insure that they remain separate.

      Fortunately it is no longer necessary to go through all that labor, due to the broad availability of instant couscous. This product has already been steamed and then dried again before it is packaged. It needs only to be soaked in boiling water until it swells, a process that takes about 10 minutes.

      Couscous doesn’t have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes. It also mixes beautifully into salads and can be flavored with herbs like coriander, basil or mint, or even studded with fruit like raisins or apricots. It’s a very neutral — and nutritious — base for all sorts of dishes.

  30. DVees September 19, 2013 at 6:18 pm - Reply

    Nice. This looks so good!

  31. Sonaya August 1, 2013 at 8:08 am - Reply

    Nigerians and Maggi! Una no get any other kinds of flavour addititives wey no get MSG?

    • 9jafoodie
      9jafoodie August 18, 2013 at 1:27 pm - Reply

      Use of flavor additives like maggi isn’t unique to Nigerian cooking. Americans and Asians use Bouillon cubes and stock which is exactly the same.

  32. conchita August 1, 2013 at 5:00 am - Reply

    I have never been a fan of couscous but this, I gotta try. Looks yummy!

  33. cosmicyoruba July 15, 2013 at 8:05 am - Reply

    This dish looks delicious. However I can’t help recalling that couscous is a popular dish in parts of Northern Nigeria…I initially thought this was a recipe based on the kind of couscous consumed in those parts but it looks like something you came up with on your own, right?

    It would be excellent to see a recipe for couscous based on the kind my mother used to make (which are based on the kind she ate while growing up in Maiduguri).

  34. Stella July 13, 2013 at 4:04 am - Reply

    Hiya! i am making this today and am sooo excited! not using chicken stock but going to use that from goat liver, and hope to dice the liver meat and add it to the vegetable stuffings… Question though is, you did not mention how long it the couscous should be in the boiling stock for….hopefully i dont make it too soft! x

    • 9jafoodie
      9jafoodie July 13, 2013 at 8:10 am - Reply

      Addition of liver sounds delicious. You do not boil the couscous. add it to the boiling liquid and remove from heat;Leave it covered for 5-6mins.

  35. sola July 11, 2013 at 3:06 am - Reply

    Please what is Couscous?

  36. Onuegbu adaora July 5, 2013 at 12:05 pm - Reply

    Thanks but pls what is couscous

  37. Ngy June 28, 2013 at 1:55 pm - Reply

    Ok I just made CousCous for dinner but I think I used too oil in the frying…..hoping it turns out better next time

    • 9jafoodie
      9jafoodie June 30, 2013 at 2:33 pm - Reply

      Hello Ngy! better luck next time.. let me know how it turns out next time you try it.

  38. Ngy June 28, 2013 at 10:06 am - Reply

    Pls what is couscous?….Is there another name for it?

  39. Deb June 27, 2013 at 2:09 pm - Reply

    Wow! looks lovely! Gotta try this! Happy to find the ‘oyinbo’ way to eat couscous!

  40. Myne Whitman June 27, 2013 at 11:24 am - Reply

    Couscous is my go to side, so simple and versatile. Great recipe!

  41. Ola June 27, 2013 at 10:02 am - Reply

    Definitely trying this out ASAP. Looks delicious

  42. Cannime June 26, 2013 at 8:55 pm - Reply

    Yaaaaaaaa….. I’m gonna try this recipe…. It tasted so good on the weekend.

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