Nigerian-Style Couscous
Nigerian-style couscous is a savory, tomato-red dish with roots in the north of Nigeria, where it is eaten at any hour of the day. The grains cook directly in a base of curry powder, thyme, tomato and stock, so every bite is seasoned through. Fried onions, fiery habanero and chopped liver are folded in at the end, giving the soft couscous some texture and a sharp, peppery edge.
Instructions
Heat about 2 tbsp vegetable oil in a pot over medium-high heat. Fry the chopped liver for about 3 minutes, then lift it out and set it aside.
Add half of the chopped onions to the hot oil and fry until they soften. Stir in the curry powder, thyme and tomato paste, and cook, stirring, for 3 to 5 minutes.
Stir in the tomato purée, salt and stock cube. Pour in enough water to cook the couscous and bring it to a boil.
Stir in the couscous and take the pot off the heat. Cover it and leave it to rest until the couscous has absorbed all the liquid.
Heat about 2 tbsp vegetable oil in a separate pan over medium-high heat. Add the remaining onions, the habanero, bell peppers, peas and corn, season with salt, and cook for about 3 minutes.
Stir the fried liver into the vegetables and remove the pan from the heat.
Fluff the couscous with a fork, add the vegetable and liver mixture, and toss until evenly mixed. Warm it on the stove for about 5 minutes, then serve hot.
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