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!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups instant couscous
- 2 cups chicken broth
- 1 small bell pepper or 1/2 large bell pepper
- 1 habanero pepper (omit if you do not like spicy food)
- 1/2 onion (finely diced)
- 4 tbsp oil
- 3 tbsp tomato paste
- 1 tsp chicken bullion
- 1/2 tsp thyme
- 1 bay leaf
- Salt to taste
Instructions
- 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 .