How to Make Nigerian Style couscous
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  • 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 (Golden penny)
  • • 1½  Cup chicken stock
  • •2 tbsp. Butter/margarine 
  • 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 stew) garnished with stir fried runner beans, carrot & green pepper. You can also click to check out various stews and sauces you could choose from. 
  • Kitchen notes
  • • Perfectly made couscous should be fluffy and not gummy.



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