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!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 4
Calories: 510kcal
Author: Yummy Medley
Ingredients
2cupsinstant couscous
2cupschicken broth
1small bell pepper or 1/2 large bell pepper
1habanero pepperomit if you do not like spicy food
1/2onionfinely diced
4tbspoil
3tbsptomato paste
1tspchicken bullion
1/2tspthyme
1bay leaf
Salt to taste
Instructions
Blend the bell pepper and habanero pepper till it is smooth and set aside.
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).
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).
Stir in the bullion, thyme and bay leaf and saute for another minute.
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.
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.
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 .
Notes
While the couscous is still warm, you can fluff in green onions and grape tomatoes with it to add in extra freshness.