Best Couscous Ever!
Christmas is in the air here in Abuja, and I’m sooo excited! I finally woke up without a headache or any dizziness, and I’m really grateful to God for that.
Thanks to all of you who sent me goodwill emails and comments. I’m really grateful.
I remember Christmas as a young girl, my sister and I would always have a heap of cabbages and carrots to peel and chop. I used to see it as punishment. We would be chopping, and my brothers would be roaming free, only popping into the kitchen to sneak off with pieces of meat or whatever they could lay their hands on.
I would always ask my mum why the guests she was expecting couldn’t just stay in their own houses and cook their own food. That way, the mountain of cabbages would reduce drastically. Yeah, I was pretty selfish then. I didn’t think about my mum, she would be the one to cook the rice, make Moi-Moi, chicken, coleslaw, etc.
Now I realise that she just gave us that chore to make us feel we were involved in the cooking prep. Truth be told, it was only at Christmas that she would insist we help out in the kitchen.
As matriarch in my own home now, I understand why she liked to cook a whole lot of stuff. There’s this joy you get when guest after guest leaves your house, and you know you’ve entertained them with the best of food and hospitality. It’s a time to showcase your skills to people far and wide.
I’ve decided that this year, I’ll entertain on Christmas and Boxing Days, but I’m so going to be a leech on New Year’s Day. I plan to go from place to place eating and eating.
Obviously, weight loss is top on my list of New Year Resolutions.
Back to the recipe. I stand by the title of this post. I know that’s a wild claim I’m making, but I guarantee you it’s true. I’ve eaten lots and lots of Couscous, but this is awesome!
It doesn’t hurt that it’s quick and chock full of vegetables and meat as well.
Make this, and let me know if you agree.
Note: will edit all my prior posts to include a number of serving for each recipe.
Ingredients (for 2)
1 cup of regular Couscous (if you are using larger couscous grains, cook according to package instructions)
300g of minced meat
2 large bell peppers (use any colour you like)
1 large onion, sliced
Green parts of 1 small bunch of spring onions, chopped
4 cloves of garlic, chopped
1 stock cube
1 1/4 teaspoon of salt
3 Ata Rodo (habanero), chopped
1/2 teaspoon of cumin
1 teaspoon of turmeric
2 tablespoons of olive oil
1 1/2 cup of boiling water
In a small pot, pour boiling water over couscous and 1/4 teaspoon of salt. Stir and cover and leave aside for 10 minutes (or till water is completely absorbed). Fluff the couscous with a fork.
Heat a wok over medium heat. Add oil. After 20 seconds, add the minced meat and remaining salt. Brown the meat, about 3 minutes.
Add the onions, garlic, bell pepper, and atarodo. Stir fry for 3 minutes (more, if you like softer vegetables).
Add the couscous, spring onions, turmeric, stock cube and cumin. Stir to mix, and remove from heat.
Enjoy the best couscous ever!