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Jollof Couscous

Jollof Couscous

Growing up my mom will rarely make Jollof couscous, I think she made it on New Year or birthdays. We will eat Jollof rice and Jollof spaghetti all year long but comes special occasion, my mom will make Yassa, pizza or Jollof couscous. I think that’s why that one of my favorite recipes.

The couscous is a North African dish and has the same texture as Attieke (a staple in Ivory Coast). The couscous is usually steamed in a “Couscousiere” several time until it’s is light and fluffy, not gummy or gritty. The traditional couscous is served with a spicy vegetable (carrots, potatoes, turnips…) stew with meat (lamb, goat, mutton, and sausages)… I also use the couscous to make this delicious dessert “Degue Couscous”.

For this recipe, I used the broth from boiled goat meat. I added the tomato, seasoning, and oil. I added the couscous which absorbs the flavors from the stew. The process is similar to the cooking of Jollof rice but the couscous cooks much faster.

  • 600g of couscous
  • 2 tablespoons tomato paste
  • 2 fresh tomatoes
  • 1 cup frozen vegetable
  • 1 onion
  • 6 cloves of garlic
  • 1 teaspoon ginger
  • 1/4 cup oil
  • Salt pepper
  • 1.5-liter meat broth
  • 1 cube
  • Salt

Heat the oil and add the onion, garlic, and ginger.

Add canned tomato and tomato puree

Cook for 5 minutes and add the meat broth, frozen vegetables, cube and salt to taste

Bring to a boil and add the grains of couscous to rain while stirring

Cook the couscous for 5 minutes and salt to taste.

Mix well and extinguish the fire. Cover tightly to Let the couscous absorb the water for 10 minutes

You can serve hot and sprinkle with a little sauce

Use a ratio of 1-1 / 2 cup of water to 1 cup of couscous. (Multiply as needed to obtain a larger volume.)

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Fish and Vegetable Couscous

Fish and Vegetable Couscous

400 of semolina

A bowl of fine semolina


1 teaspoon of salt

Mix the salt with cold water. Sieve the semolina in a large dish. Spray a handful of water on the surface of the semolina and then in a circular motion mix well to penetrate the water and it is well absorbed. Renew this operation by mixing well in a circular motion.

And pass the couscous in steaming for about 20 minutes.

Sprinkle the couscous with about 1/2 liter of water (for me but it can be more) and let swell for 30 minutes. Unmold the couscous which is cold and without fear of burning, separate by rubbing the seed between your hands to remove all the small lumps. You can add a tablespoon of oil. Cook again until the steam escapes and remove. Unmould, then with a large spoon it separates easily. Add salt if necessary and olive oil (or butter if you prefer), and mix again to separate the grains.

At this point you can reserve your couscous until it is used and iron it once to warm it up.

3 medium fish without too much scales (such as sea bream or grouper)

500 gr couscous semolina end


2 grated onions

2 puree tomato

1 to 2 cloves of garlic

1 ~ 4 zucchini

2 ~ 3 carrots

2 potatoes

1 to 2 green peppers

A bit of harissa

3 to 4 tablespoons tomato paste

Spices :

Garlic, caraway, turmeric, pepper, salt

Prepare a dersa (or chermoula) for the fish:

Empty and clean the fish well and let them drain. In a mortar pound together garlic and salt, add a teaspoon of cumin, turmeric, pepper and salt. Mix well and spread this preparation inside and outside the fish. Marinate in a cool place for at least 30 minutes.

Clean and cut the vegetables in half according to your taste and reserve.

Fry the fish in a very hot oil

In a pot over medium heat add tomato, onions and oil. Add the concentrated tomato and water.

Add the vegetable and fried fish. Cover with water and bring to a boil. Cook for 10 to 15 minutes

Serve the cooked couscous seed in a large, deep dish, drizzle with olive oil and mix. Sprinkle with one or two ladles of broth and decorate with vegetables, fish and peppers.

Enjoy your meal.

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Jollof Couscous & Turkey Wings

Jollof Couscous & Turkey Wings

  • 4 turkey wings (2 tablespoon garlic, 1 teaspoon ginger, 1 teaspoon paprika, 1/2 teaspoon pepper, salt, 1 cube – 2 cloves, 2 bay leaves, 2 allspice)
  • 1kg couscous
  • 1 cube
  • 2 fresh tomatoes puree
  • The small box of concentrated tomato (a pinch of bicarbonate)
  • The vegetables of your choice: carrots, green beans, peppers, onions, raisins …
  • Oil

Clean and marinate turkey wings with a seasoning

Then let stand at least 30 minutes in the refrigerator and cook on medium heat for 15 minutes.

Remove the turkey wings from the broth; keep the broth

Sear the turkey wings for 3 minutes and add the chopped onions in the frying oil add the preserved broth, tomato and tomato concentrate and stir regularly.

Add bicarbonate and the cube. Cook for 15 minutes

Remove from broth and place in the oven

Add the vegetables (except the grapes, taking into account their size and cooking time), Simmer

Add the water and boil for 10 minutes. (and raisins)

Add salt if necessary. Remove the vegetables, put them aside in a serving dish

Now add the couscous by mixing everything so that the couscous has a beautiful color.

Cook for 15 minutes over low heat

Check from time to time to avoid having couscous puree

Serve the couscous in a dish. Add the meat and the frying on the couscous.