Jollof Style Couscous

Cooking time of 20 minutes – Serves 4

Nutritional Information

• 335 Kcal
• 1.9g Fat
• 0.4g Saturates
• 59g Carbohydrates
• 14g Fibre
• 11g protein
• 0.1g Salt

Allergens & Dietary Requirements

Allergens

• Gluten

Dietary Requirements

• Halal
• Kosher
• Vegetarian
• Vegan
• Pescatarian
• Dairy-free

Ingredients

• 250g instant couscous
• 500ml broth/stock of your choice (vegetable/chicken etc)
• 2 medium bell peppers
• 1 habanero pepper (leave out if you do not like spicy food)
• ½ onion
• 3 tbsp tomato paste
• ½ tsp thyme
• 1 bay leaf
• Salt to taste
• 1 cup/170g black eyed peas
• 100g green beans

Method

1. Finely dice the onion
2. Blend the bell pepper and habanero pepper and set aside. If you don’t have a blender, cut the pepper into big chunks, and microwave for 3 minutes until soft. Then chop the peppers finely with a knife
3. In a saucepan, add a splash of water and then the onion. Cook on medium heat. Mix frequently and add more water if needed to prevent sticking
4. Add in the tomato paste and keep sauteing for two minutes or until the tomato paste is mostly broken down. Stir frequently and turn the heat down to prevent burning
5. Add in the blended peppers, thyme and bay leaf and continue gently cooking for 4-5 minutes
6. Pour in the broth and bring the sauce to a gentle boil. At this point, taste the sauce for salt and adjust the seasoning to your taste
7. Take the sauce off the heat and immediately pour in the couscous. Stir to make sure the couscous is covered, put on a lid, and set aside
8. Let the couscous sit in the pan for about 5 minutes
9. In another saucepan boil the green beans for 3-5mins. Once cooked chop them into bitesize pieces
10. Check if the couscous has soaked up all of the liquid, once ready fluff the couscous gently with two forks to separate the grains
11. Add the black eye peas and the green beans and mix well to combine