Enjoy this rice alternative of the famous West African staple by using couscous. It goes well with chicken, kebabs, fish, or any protein of choice.
Ingredients I Used:
For 2 cups of couscous, I used
1 medium ripe on-vine tomato.
2 red bell peppers.
4 garlic cloves.
A small piece of fresh ginger ( enough to make 1 teaspoon minced ginger).
2 tablespoons cooking oil.
1 medium onion diced.
2 bay leaves.
2 tablespoons tomato puree.
Seasoning used:
2 tablespoons medium curry.
1 tablespoon fresh thyme
1 teaspoon ground black pepper.
1 teaspoon ground white pepper.
1 teaspoon salt or to taste.
1 teaspoon soy sauce or any stock of choice.
Methods:
đ©đŸâđł Heat the oven to 200C. Place the tomato, bell pepper, garlic, and ginger in an oven-proof tray, drizzle with a little olive oil, and grill for 20 minutes or until charred. Turn them halfway through cooking. Alternatively, place them in an air fryer basket and air fry for 20 minutes. Once ready, place the grilled veg into a blender and blend until smooth then set aside for later.
đ©đŸâđł Heat oil in a big enough pan over medium heat. Add in the diced onion, bay leaves, and thyme fry for 2 to 3 minutes. After 3 minutes, add in the tomato puree and fry for another 3 to 5 minutes stirring often. Add in the ground seasoning followed by the tomato/ pepper puree you made in step 1 and mix well.
đ©đŸâđł Pour in 2 cups of hot water plus Âœ cup of water from the blender to collect all the puree and bring to a boil. Once boiling, add in the washed couscous and 1 teaspoon of soy sauce, cover, turn off the heat and stand for 10 minutes.
After 10 minutes, stir with a fork to free the grains before serving.
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