Nigerian Vegetable Couscous
Nigerian vegetable couscous is a quick, filling dish of beef, liver and vegetables folded through soft couscous. The couscous is steeped in the broth left from simmering the meat, so every grain tastes of beef and onion rather than plain water. Nigerian curry powder and thyme season the fried meat and vegetables. It works as a main course or alongside other dishes, and most of it comes together in one pan.
Instructions
Put the beef and liver in a pot with enough water to leave plenty of broth afterward. Add onion, spices and salt, then simmer until the meat is tender.
Lift the meat out of the broth and let it cool. Cut the liver into small pieces and the beef into medium pieces.
Bring the broth back to a boil and pour it over the couscous. Cover and leave it for a few minutes, until the couscous has soaked up all the liquid and turned soft, then fluff it with a fork.
Heat a thin layer of oil in a pan. Fry the beef and liver pieces until browned, then take them out.
Put the garlic and chopped onion into the hot pan and cook until they soften and smell fragrant. Add the carrots and cucumber, and season with thyme, curry powder, the stock cube, pepper and salt.
Return the beef and liver to the pan and cook on medium heat for 5 minutes. Take the pan off the heat.
Tip the meat and vegetables into the couscous and toss gently with a fork until evenly mixed. If the couscous has cooled too much, reheat it on the stove for 3 minutes, then serve warm.
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