Jollof Couscous
Jollof couscous brings the flavors of Nigerian jollof rice to a grain that needs no simmering. The couscous is stirred into a fried tomato and paste base, then left covered off the heat to soak up the sauce, so every grain turns red and savory. Beef and a mix of peppers, carrot, peas and sweetcorn are cooked separately and folded in at the end, which keeps their texture and color intact.
Instructions
Heat vegetable oil in a pan and fry the cooked beef pieces until they are golden brown. Lift the beef out and set it aside.
Add the onions and carrot to the same pan and fry for about a minute. Add the chopped peppers and the peas.
Crumble in the seasoning cube and add salt to taste. Stir in the sweetcorn, then move all the vegetables to a plate and set them aside.
Pour a little more oil into the pan and add the blended tomatoes. Stir in the tomato paste and fry for 3 minutes.
Stir in some beef stock or water to loosen the sauce. Add the couscous and stir until every grain is coated with the sauce.
Cover the pan with a lid, take it off the heat, and leave it to rest until the couscous has absorbed all the liquid.
Fork the beef and the cooked vegetables through the couscous, then serve.
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