Couscous and Sweet Chicken curry sauce

Hop on to the bougie train fam, so I can bless you with one of my favourite lunch recipes of all times. 

Drum rolls for my amazing cous cous and sweet chicken curry sauce.  Now a number of people swear they have never seen or eaten cous cous in their lifetime and I usually stare in disbelief.  Like, where have you been my love? 

For this reason solely, it is only appropriate to give a brief history of cous cous, for those who have no idea of what exactly couscous really is. 

Brief History of couscous 

Couscous is said to have originated among the Berbers of Algeria and Morocco between the 11th and 13th century. It is a grain-based product known to be made from semolina, however many people often confuse it with grain itself when it is actually a type of pasta. Though it is quite similar to rice, it is usually smaller and faster to cook. The plus side to couscous is that it could be combined with as many veggies and sides as possible and it is a healthy/ quick option for lunch, and even dinner. 

Though originally from North Africa, couscous is now a world wide staple known to serve Families across board. 

Now, to this amazing recipe. Please don’t just save this recipe for later! Try it as well. I am confident you would fall in love with it. 

What you need 

1. 500g of couscous
2. Half of one  Onion bulb
3. 2 large scotch bonnet pepper a.k.a Rodo
4. Veggies (2 carrots, One quarter of green, yellow and red bell peppers)
5. Half a teaspoon each Spices (cayenne pepper, Paprika)
6. 1/4 cup Oil for cooking 
7. 1/4 cup Meat stock
8. Bouillion cubes 
9. Protein pieces (optional)—— 80g chicken breast
10. Foil paper
11. Water

Instructions 

One thing you have to note when making cous cous is that you need to watch it closely to avoid  burning your meal. It is usually ready in minutes.  This couscous edition would be called the Jollof couscous edition. Feel free to make yours without pepper.

1. Start by cutting up your Onions and rodo as well as any other veggie you intend to use (I would be skipping veggies for this recipe because the side sweet curry sauce to go with it is already packed with veggie) 
2. In a clean pot, add in one quarter cup of cooking oil followed by your onions, rodo pepper and veggies 
3. Since this is a jollof version, add in one tomato paste and then a little quantity of smoothely blended pepper. 
4. Pour in your meat stock
5. Add in your bouillion cube seasoning, and allow to simmer/cook for a little over 5 mins 
6. Add a little more water and adjust for taste before pouring in your couscous grain 
7. Please note that when guaging the amount of water required to cook your couscous, it should float just a little above the couscous grain. Your couscous should not be swimming in the liquid as this is a huge recipe for disaster. 
8. Cover the pot with foil paper and a sealed lid to trap in steam (This allows the couscous cook in no time) Leave for about 8 mins and your couscous should have softened 
9. If still add just add a a little more water (very little) and trap in steam again. It is usually better to add more water than to have your couscous floating in water. 
10. Bon appetite

Sweet Chicken curry sauce

Ingredients 

• cooked chicken breasts diced and sliced (150g)
• Carrots (2 small sticks)
• Bell peppers (yellow, red, green 1/4 each) 
• Plantain (one ripe finger)
• Corn flour (1/4 cup)
• Water
• Bouillion cubes
• curry (1/2 tsp)
• thyme (1/4 tsp)
• Garlic powder (1/4 tsp)
• oil for cooking (1/4 cup)
• Chicken stock (1/4 cup)

Instructions

1. Mix your corn flour with water and set aside. 
2. Cut your onions,  bell peppers, and carrots into smaller bits
3. In a clean pot, add in your vegetable oil, closely followed by your diced veggies. 
4. Add your spices garlic powder, curry, thyme and chilli pepper
5. Pour in your chicken sauce, closely followed by your corn flour mix 
6. Add your fried plantain and chicken breasts 
7. Don’t forget your seasoning cubes 
8. Leave to slow cook for about two mins. Your sauce is ready!