Monday, 19 August 2013

How to Make Nigerian Style couscous

Couscous is a popular staple food in the Northern part of Nigeria as well as Northern African countries such as Morocco, Libya, Tunisia, Algeria e.t.c. It’s a light yellow dish of semolina granules made from durum wheat. Most times it’s served with stews or vegetables just like Fried rice. Since it’s really new to me, I only got to try it out recently. On the plus side, it’s really easy to prepare. Physically, it looks like round granules of Nigerian yellow garri and it tastes really good with tomato stew. To really enjoy it, try digging into it with your washed hand…..Yummy :D!

How to make couscous
•Prep time:  5 minutes
•Cook time: 8 minutes
•Total time: 13 minutes
•Meal Type: Side dish, Main course

•Serves:       4
•Region:      Africa

Ingredients::: 
• 500g Couscous
• 1½  Cup chicken stock
•2 tbsp. Butter/margarine 


Preparation/Directions:::

Step 1: Melt the butter/ margarine in a medium sized pot then pour over the chicken stock and heat till it boils. This takes about 5 mins 

Step 2: Remove the chicken stock from the heat, add the couscous. Cover and set aside for five minutes until the couscous absorbs the whole chicken stock and swells.

Step 3: Return to the heat and cook gently for about 3 mins while fluffing continuously with a fork to separate the grains

Step 4: Turn off the burner and serve with a very light tomato stew  (This means you’d have to add more water or stock when preparing the tomato stewgarnished with stir fried runner beans, carrot & green pepper. You can also click to check out various stews and sauces you could choose from
  

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Kitchen notes:
• Perfectly made couscous should be fluffy and not gummy.

28 comments:

  1. Dobby I v bin following ur blog since day one! I v just been too lazy to comment! I v bin tryin out ur recipes and dey v all turned out well. Kip up d gud work. This luks luvly!!!

    ReplyDelete
    Replies
    1. Awww!!! Thank you ruthy. I really do appreciate :)

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  2. Err, I keep seeing couscous everywhere but as much as I like food, I have something holding me back from trying new food! I can conjure recipes but I wouldn't taste it. Guess I need deliverance. Lol. I'll try this soon. Then again, I noticed that when I use only tinned tomato to cook, there is this After taste abi am imagining?

    ReplyDelete
    Replies
    1. lol! nahh!!! you don't need deliverance :). I guess being a little bit adventurous would do the trick. Besides, you might like it once you try it out....:). On the tinned tomato paste issue, i totally agree with you. Maybe its the preservatives they use. That's one of the reasons why i make my tomato paste from scratch. I only use tomato pastes whenever i need to cook a quick rush hour meal.

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  3. Anonymous8:53 am

    Dobbie hi! I'm sorry to go off subject. I made meat pies 2 weeks ago, it came out looking well but tasted slighlty bitter. D filling was perfect and very tasty, but d pie itself was bitter. It tasted like d kind of bitterness from adding toomuch salt to food. Pls help a sister out mbok
    Bless u!
    Tokoni

    ReplyDelete
    Replies
    1. hmmm!!!! now this is confusing.If you added alot of salt, it'd be really salty and not bitter. Was the flour spoilt or did it come out burnt?

      Delete
  4. Looks yummy!!

    ReplyDelete
  5. This is one food I have never eaten in my house, nor have we made it there before. Ate it for the first time in a restaurant, and I didn't know the name. Then last month in my friend's house, and she told me what it was called.

    I actually thought it was a rice broken into pieces by the chinese. Don't yap me oo.

    ReplyDelete
    Replies
    1. hahahaha!!!! the chinese can do anything. You even thought it was rice...I thought it was "refined" yellow garri..lol! to even make it more confusing, i was told to eat it with my washed hand. Turned pretty nice after-all :D.

      Delete
  6. LOL @iLOla. I love couscous, just ate it yesterday even :) Nice recipe and pictures.

    ReplyDelete
  7. Anonymous11:34 pm

    @ dobby it came out a little too brown!and slightly burnt around d edges. And d flour was good!
    Tokoni

    ReplyDelete
    Replies
    1. if it tasted like the kind of bitterness from adding too much salt to food then that might probably be the reason behind the bitter taste. Another probable cause might be the burnt pastry.Hope this helps.

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  8. Ahhhh I totally love couscous it's so easy to make

    ReplyDelete
    Replies
    1. It sure is Deborah :)

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  9. Anonymous1:22 am

    @ dobby thanks, I'll be more kful next time I have d courage to try it again. Thanks dear
    Tokoni

    ReplyDelete
    Replies
    1. You r welcome Tokoni...Thank you too.

      Delete
  10. Anonymous5:00 pm

    Hmmm....i'v neva heard/seen dis b4 oo. Shey i can find it with other golden penny products in supermarkets here in ph? i neva still undastnd d hand mata☺
    Vikki

    ReplyDelete
    Replies
    1. Sure you can vikki. In most stores it's usually placed in the noddles,wheat or rice section.

      Delete
  11. Anonymous3:36 am

    Nice presentation. When I cook, I like my food to look like I am at a restaurant. I found your picture to present my coucous dinner. Thanks

    ReplyDelete
    Replies
    1. Thanks Anon! i'm glad you found it useful :)

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  12. Ate couscous last Sunday...m

    ReplyDelete
    Replies
    1. hope you enjoyed it.

      Delete
  13. Anonymous9:05 pm

    Please I want to ask I can just prepare cous cous like the way white rice is prepared and eat with just tomato stew,please reply,thanks

    ReplyDelete
    Replies
    1. Yes you can. Some people do cook it like that though it's tastier as shown above.

      Delete
  14. Anonymous3:38 pm

    Please is couscous the same as acha? The acha is from north as well.

    ReplyDelete
    Replies
    1. No it's not. Cous Cous is made from durum wheat just like semolina. Acha is a grain on it's own.

      Delete

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