The couscous is a North African dish and has the same texture as Attieke (a staple in Ivory Coast). The couscous is usually steamed in a “Couscousiere” several time until it’s is light and fluffy, not gummy or gritty. The traditional couscous is served with a spicy vegetable (carrots, potatoes, turnips…) stew with meat (lamb, goat, mutton, and sausages).
For this recipe, broth from boiled goat meat was used. The process is similar to the cooking of Jollof rice but the couscous cooks much faster.
- 600 g couscous
- 2 tbsp tomato paste
- 2 tomatoes fresh
- 1 cup frozen vegetables
- 1 onion
- 6 cloves garlic
- 1 tsp ginger
- ¼ cup oil
- salt pepper
- 1½ lt meat broth
- 1 bouillon cube
- Heat the oil and add the onion, garlic, and ginger.
- Add canned tomato and tomato puree.
- Cook for 5 minutes and add the meat broth, frozen vegetables, cube and salt to taste.
- Bring to a boil and add the grains of couscous to rain while stirring
- Cook the couscous for 5 minutes and salt to taste.
- Mix well and extinguish the fire. Cover tightly to Let the couscous absorb the water for 10 minutes
- You can serve hot and sprinkle with a little sauce
- Use a ratio of 1-1 / 2 cup of water to 1 cup of couscous. (Multiply as needed to obtain a larger volume.)