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Jollof Couscous, inspired by one of West Africa’s favorite rice dishes, this Jollof couscous is a quick and easy recipe that you can whip up in less than 20 minutes!
For those who have had the privilege of experiencing the deliciousness in Jollof rice, for those who have never had Jollof rice, but want to jazz up their meals, for those who don’t really care… for anyone who can eat food, this jollof couscous recipe is for you!
What is Couscous?
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).
How To Make Jollof Couscous
If you are familiar with Nigerian cuisine, you will know that Jollof Rice is very dear to our hearts and we make it in different forms ranging from the baked Jollof Rice to the party style Jollof Rice. In the same vein, I have patterned this couscous recipe almost the same way the Nigerian Jollof Rice is made.
Here is a quicker and printable recipe that shows you how to make this recipe. Enjoy!
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Jollof Couscous
Ingredients
- 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
- salt
Instructions
- 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.)
