Couscous
Couscous. The amazing thing about couscous is how fast it 'cooks' and how versatile it is. This is one of those recipes that should give you lots of ideas to create your own combinations. By the way, this is the 'home' version; the traditional method used to cook this dish uses a steamer called a kiska, sometimes called a couscoussier in French cuisine.
Ingredients
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It’s 2/3 cups of couscous
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You need 3 spoons of vegetable or olive oil
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Prepare of Meat stock
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Prepare of Sausage
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You need of Bell peppers
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It’s 1 of red onion
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Prepare 2 spoons of cooking butter
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You need of White pepper
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It’s 3 pieces of scotch bonnets
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Prepare 1 table spoon of turmeric powder (optional)
Steps
- Heat up meat stock if you are using a left over one if not make sure it’s straight from the stove after boiling your meat or chicken.
- Sieve anything that might be in your stock.
- Put your couscous in a bowl and add your meat stock and your butter.
- Stir and cover with a tight lid and leave for 5-7 minutes.
- Heat up your pan and add your oil.
- Dice up red onions and pour in your heated pan and stir (make sure your pan is on low heat at this point).
- Add your veggies into your pan and stir evenly.
- Add a table spoon of white pepper.
- Add your sausages.
- Add your couscous and stir evenly.
- Cover your pan and leave it to cook for 2-3 minutes.
- Bon appetite!.
Slip the sheet into the freezer and once the couscous has frozen, transfer it to a zip-close freezer bag or another sealed container. Couscous is a North African staple sold in refined and whole-wheat varieties. The tiny balls of pasta can provide fiber, protein, vitamins, and minerals. Couscous is amazingly easy to cook. Couscous has to be one of the most underrated ingredients in the kitchen.
