Jollof Couscous
I love quick, tasty meals, and this Jollof couscous recipe is perfect! It’s a delicious African-inspired dish that is easy to make and always a hit with my family.
Servings 9
Calories 285.9kcal
Ingredients
Tomato Blend Mix
- 3 medium ripe roma tomatoes
- 1 medium red bell peppers Tatashe
- 1 scotch bonnet adjust quantity or deseed for less heat
- 1 medium onion
Couscous
- 3 tablespoons oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 2 teaspoons bouillon powder
- 2½ cups broth chicken, beef, or vegetable
- 1 bay leaf
- salt to taste
- 3 cups couscous
Instructions
- Blend the tomatoes, bell pepper, scotch bonnet, and onion. Set aside.
- In a large pot, heat the oil over medium heat. Add the diced onion and sauté for about 3 minutes until tender and translucent.
- Stir in the minced garlic and ginger. Cook for 30 seconds to 1 minute until fragrant.
- Add the tomato paste and stir well. Let it cook for about 1 minute to remove its raw taste.
- Pour in the blended tomato-pepper mixture. Cover and simmer for 10–15 minutes or until the sauce has thickened.
- Stir in paprika, curry powder, thyme, bouillon powder, and salt to taste. Add the bay leaf and pour in the broth. Stir well and bring to a rolling boil.
- Once boiling, stir in the couscous quickly. Cover the pot tightly with a lid and turn off the heat.
- Allow the couscous to absorb the sauce undisturbed for 5-8 minutes.
- Open the pot and fluff the couscous with a fork. Garnish with parsley if desired, and serve warm.
Nutrition
Calories: 285.9kcal | Carbohydrates: 50.9g | Protein: 8.3g | Fat: 5.3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 0.04mg | Sodium: 413.7mg | Potassium: 264.7mg | Fiber: 4.2g | Sugar: 3.3g | Vitamin A: 913.5IU | Vitamin C: 24.7mg | Calcium: 28.6mg | Iron: 1.1mg