Nigerian Style Cous Cous
2013-07-08 12:50:51
Serves 3
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
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Prep Time
3 min
Cook Time
7 min
Total Time
10 min
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 Maggi
½ teaspoon pepper flakes *optional
Step one
Bring chicken stock to a rolling boil, add in couscous and cover tightly. Remove from heat and set aside for 5-6 mins
Step two
Add olive oil to a large pan and heat slightly. Add in the chopped vegetables, pepper, salt and Maggi. Toss and leave to cook for 3 mins
Step three
Lightly fluff the cooked cous cous with a fork, add into the vegetable mix. Combine
Add in the pepper flakes if using. Taste and adjust for seasoning.
Your cous cous is ready to serve.
Notes
*in absence of stock, substitute same amount of water with 1 cup Maggi, salt to taste, a pinch of thyme, ½ teaspoon garlic powder, ½ teaspoon ginger powder.
Adapted from www.9jafoodie.com
Adapted from www.9jafoodie.com
Poize http://www.poizemagazine.com/