Jollof Couscous in 20 Minutes!

Jollof Couscous in 20 Minutes!

Uncategorized | February 25, 2017 | By

Hello people of the world! Today I have for you one of the most impressive, fancy looking but easy recipes to share. For those who have had the privilege of experiencing the deliciousness that is 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 recipe is for you.

Jollof couscous garnished with grape tomatoes and green onions with a plate of goat meat on the side

Inspired by one of West Africa’s favorite rice dishes: Jollof rice, this Jollof couscous is a mouth watering, quick and easy recipe that you can whip up in less than 20 minutes, and have all your guests (or just you, nothing wrong with making some good food for just yourself, I do that all the time) thinking that you are some type of kitchen genius… which you are of course.

sauteing onions and tomato paste in a pot

sauteing onions, tomato paste and blended peppers in the pot

Peppers, onions, tomato paste with chicken broth simmering in a pot

top view of Jollof couscous garnished with grape tomatoes and green onions and goat meat on the side

Jollof Couscous
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups instant couscous
  • 2 cups chicken broth
  • 1 small bell pepper or ½ large bell pepper
  • 1 habanero pepper (omit if you do not like spicy food)
  • ½ onion, finely diced
  • 4 tbsp oil
  • 3 tbsp tomato paste
  • 1 tsp chicken bullion
  • ½ tsp thyme
  • 1 bay leaf
  • Salt to taste
  1. Blend the bell pepper and habanero pepper till it is smooth and set aside.
  2. In a deep pan on medium heat, heat up the oil for about a minute, and saute the onions until it is translucent. Add in the tomato paste and keep sauteing for two minutes or until the tomato paste is mostly broken down. Be careful not to burn the tomato paste (turn down the heat if you need to).
  3. Add in the blended peppers, and keep sauteing the mixture until most of the water is evaporated, and the sauce resembles a loose paste (approximately 5 minutes).
  4. Stir in the bullion, thyme and bay leaf and saute for another minute.
  5. Pour in the broth, and bring the sauce to a gentle boil. At this point, taste the sauce for salt and adjust the seasoning to your taste.
  6. Take the sauce off the heat and immediately pour in the couscous. Stir to make sure the couscous is covered in the sauce, cover, and set aside.
  7. Let the couscous sit in the pan for about 5 minutes, and then fluff the couscous gently with two forks to distribute the mixture evenly .
While the couscous is still warm, you can fluff in green onions and grape tomatoes with it to add in extra freshness.

Jollof couscous garnished with grape tomatoes and green onions and goat meat on the top

hands presenting Jollof couscous garnished with grape tomatoes, green onions and goat meat



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  1. KitKat

    February 28, 2017 at 1:08 pm

    Now, did you use store bought chicken broth or home made? I find there is a difference in taste. If store bought, what brand? And do you add your own spices to it as well to embody the flavor you are going for?

    • Ms. Yum

      March 2, 2017 at 9:35 am

      I actually used store bought broth to simplify the process. I used the trader joes organic chicken broth and I didn’t fortify it with anything extra. You can always add more or less seasoning to your taste. Be careful of salt though, I will start with less salt and adjust as needed before adding the couscous.

  2. Yum Girl

    March 5, 2017 at 3:30 pm

    Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG!


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