Guide to Prepare Couscous jollof in 12 Minutes for Mom

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, couscous jollof. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Couscous jollof is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Couscous jollof is something that I have loved my whole life. They are nice and they look wonderful.

Hi everyone, I love your feedbacks. What recipe should I try next? I love trying new recipes: African , Caribbean and Southern recipes.

To begin with this recipe, we must prepare a few ingredients. You can have couscous jollof using 11 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Couscous jollof:

1. Prepare 1 pack cous cous
2. Take 4 seasoning cube
3. Get Salt
4. Take Oregano
5. Make ready Curry
6. Prepare Ginger and garlic paste
7. Take Onions
8. Get Carrots
9. Get Green beans
10. Get Oil
11. Get Liver

Jollof rice, a dish that is traditional to West Africa and has multiple variations across different Inspired by one of West Africa's favorite rice dishes, this Jollof couscous is a quick and easy recipe that you. Gently fluff jollof couscous with a fork. Add some coconut oil or butter to a large pan and heat slightly. This jollof couscous is a casual spin on that.

Instructions to make Couscous jollof:

1. All the ingredients needed
2. In a pan add little oil, ginger and garlic paste and saute
4. Add the cooked liver
5. Add oregano, salt and seasoning
6. Add scotch bonnet
7. Add diced onions
8. Add carrots and green beans
9. Add water and allow to boil
10. Add the cous cous, stir and mix well, cover and allow to cook for 10mnts on a low heat until done
11. Ready to be served

Jollof rice is one of the most common dishes in West Africa, tracing back its origin to the Senegambian region ruled by the Jolof Empire. This Jollof Couscous recipe is featured in the West African feed along with many more. Jollof is literally one of my favorites, but sometimes I don't have enough time for the rice. Add the couscous and mix it together and lower the heat. Fluff it up with a fork and serve it hot.

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