Experience the perfect fusion of North African couscous and Nigerian Jollof flavors in this quick and delicious recipe. This Jollof Couscous brings all the beloved tastes of traditional Jollof rice but comes together in a fraction of the time.
The dish combines the light, fluffy texture of couscous with the rich, spicy tomato-based sauce that makes Jollof famous. It’s an ideal choice for busy weeknights when you want something flavorful but don’t have time for traditional rice preparation.
Ingredients
- 3 medium ripe roma tomatoes
- 1 medium red bell pepper
- 1 scotch bonnet pepper
- 2 medium onions (1 for blend, 1 diced)
- 3 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 teaspoon minced ginger
- 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
- 3 cups couscous
- Salt to taste
Steps to Follow
- Step 1: Blend tomatoes, bell pepper, scotch bonnet, and one onion until smooth
- Step 2: Heat oil in a large pot and sauté diced onion until translucent (about 3 minutes)
- Step 3: Add minced garlic and ginger, cook for 1 minute
- Step 4: Stir in tomato paste and cook for 1 minute
- Step 5: Add blended mixture, cover and simmer for 10-15 minutes until thickened
- Step 6: Add all spices, bay leaf, and broth. Bring to a boil
- Step 7: Stir in couscous, cover pot, and remove from heat
- Step 8: Let stand for 5-8 minutes
- Step 9: Fluff with fork and serve
Additional Instructions
- Prep time: 15 minutes
- Cook time: 25 minutes
- Serves: 6-8 people
- Storage: Keep in airtight container in fridge for up to 3 days
- Reheating: Gently warm in microwave or stovetop with a splash of water
- Variations: Adjust spiciness by modifying scotch bonnet quantity
- Serving suggestion: Pair with grilled chicken, fish, or plantains
- Note: Not suitable for gluten-free diets
General Nutritional Values
- Calories: 286 kcal
- Protein: 8.3g
- Carbohydrates: 50.9g
- Fat: 5.3g
- Fiber: 4.2g
- Sodium: 414mg
