CousCous and Potato Pottage by Venuss
This is another member recipe. It’s a couscous pottage with potatoes. I’ve never tried this, but I will really soon. I can almost taste this dish. Imagine the nuttiness of the toasted couscous, the creaminess of the potatoes, and the crunch of the sweet corn garnish. It’s a perfect balance of savoury and sweet.
This recipe is from Venuss. She’s my sister from another mother (hey Vee!). She loves to cook, and is planning to finesse her skills by attending culinary school.
Her words : “The aroma was hmm! O my sis came over and said the whole compound was smelling awesome”
This serves 2
- 1/2 cup of couscous
- 3 medium Irish Potatoes (please use sweet potatoes for Endo and Fibroids), cubed
- 3 medium carrots, cubed
- 1/2 cup of diced green beans
- 1 medium onion, sliced
- 3 large tomatoes, diced
- 1/2 teaspoon of ground dry pepper
- 3/4 teaspoon of salt, divided
- 1 tablespoon of ground coriander
- 200g of cooked meat, diced
- 2 stock cubes
- 2 cups of sliced ugu (pumpkin leaves), I used dried ugu
- 1 tablespoon of oil
- 1/2 cup of sweet corn, to garnish
- In a wide shallow pan, toast the couscous over low heat(Deema’s style) with coriander, dry pepper and a pinch of salt. Stir while toasting, for about 4 minutes. Take off the heat and set aside.
- Boil the potatoes with a pinch of salt and one stock cube, for 5 minutes.
- Add the carrots and green beans, cook for another 2 minutes. Drain, and reserve 1 cup of potato water.
- In another pan, add the oil. Set over medium heat. After 1 minute, add the onions and tomatoes, and stir fry for 2 minutes.
- Pour the toasted couscous into the tomato mixture. Add the diced meat, and the potato and vegetable mix. Stir.
- Add the reserved potato water (or 1 cup of water, if you don’t have any potato water). Add the remaining stock cube. Stir and taste. If needed, add the remaining salt.
- Cook for 2 minutes. Add the ugu. Simmer for 1 minute if you’re using fresh ugu, and 2 minutes if you’re using dry ugu.
- Remove from heat, garnish with sweet corn, and serve.
Thank you, Vee, for sharing this recipe with us.