$West African jollof flavors — tomatoes, scotch bonnet, onion, and warm spices — applied to quick-cooking couscous instead of rice. All the smoky depth in a fraction of the time.$

Jollof-style Couscous

Stephanie Sharpe

@steph

4 months ago

West African jollof flavors — tomatoes, scotch bonnet, onion, and warm spices — applied to quick-cooking couscous instead of rice. All the smoky depth in a fraction of the time.

Recipe

Ingredients

·2 cups couscous

·1 can crushed tomatoes

·1 scotch bonnet or habanero pepper

·1 large onion blended

·3 cloves garlic

·2 cups chicken broth

·2 tbsp tomato paste

·1 tsp each: curry powder, paprika, thyme

·Salt and pepper

·Fresh parsley to garnish

Instructions

1.Blend onion, scotch bonnet, and tomatoes into a smooth paste.

2.Fry paste in oil over medium heat 15-20 minutes until it darkens and thickens.

3.Add tomato paste and spices. Cook 5 more minutes.

4.Add broth and bring to a boil. Season well.

5.Pour over couscous, cover, and steam 5 minutes.

6.Fluff with a fork and garnish with parsley.

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