Jollof Couscous
This beef builds couscous, beef and carrot into a weeknight-friendly meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Season the diced beef with one crushed seasoning cube and a little salt, then simmer it in just enough water to cover for 20 to 25 minutes until tender, reserving the stock.
- Heat the vegetable oil in a wide pot and fry the chopped onions for 4 to 5 minutes until soft, then stir in the tomato paste and fry for a further 3 minutes to cook out the rawness.
- Add the cooked beef, diced carrot, bell peppers, curry powder, the remaining seasoning cube and salt, and stir to coat everything in the sauce.
- Pour in the reserved beef stock topped up with water to make about 2 1/2 cups, and bring to a gentle simmer.
- Stir the dry couscous and green peas into the simmering liquid, stir once, then cover the pot tightly and remove it from the heat.
- Let the couscous steam undisturbed for 8 to 10 minutes so it absorbs the liquid and takes on colour.
- Fluff the couscous gently with a fork to separate the grains and distribute the vegetables and beef, then taste and adjust the salt before serving.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan Β· Steamer
Tips & common questions
How long does Jollof Couscous take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Jollof Couscous is an original recipe developed in-house by Consomee. Photo: Jollof couscous In Northern Nigeria 10.jpg by Hajjare, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.