Jollof Couscous

Jollof Couscous is a nourishing reinterpretation of classic West African jollof, using couscous as the base grain. The dish follows the familiar jollof rhythm: a deeply cooked tomato base, aromatic spices, and a well-seasoned broth that steams the grain rather than boiling it.

 

 

Prep Time: 20–25 mins | Cook Time: 35–45 mins | Serves: 4–6

Ingredients

2 cups couscous

(Millet may also be used and cooked using the same method.)

¼ cup vegetable oil or palm oil

1 large onion, chopped

2 cloves garlic, minced

1–2 Scotch bonnet peppers (optional)

1 red bell pepper, chopped

2–3 fresh tomatoes, chopped (or 1 can crushed tomatoes)

2 tbsp tomato paste

1 tsp ground ginger

½ tsp dried thyme

⅓tsp curry powder

1 bay leaf

Smoked paprika (optional)

Salt, to taste

1–2 cups vegetable or chicken broth (or reserved meat broth)

Fresh parsley or basil, for garnish

 

DIRECTIONS 

 

Prepare the Meat (Optional but Traditional)

If using meat such as goat, lamb, or chicken, season generously with garlic, ginger, onion, pepper, salt, and seasoning cube. Simmer gently with a small amount of water until tender, allowing the meat to release a rich broth. Remove the meat and reserve the broth for cooking the couscous. The meat may be lightly fried or grilled after boiling if desired.

Make the Jollof Base

Heat oil in a wide pot over medium heat. Add chopped onion and cook until softened. Stir in garlic, Scotch bonnet (if using), bell pepper, and tomatoes. Cook gently until the mixture breaks down and moisture reduces.

Add tomato paste and stir well. Season with ground ginger, thyme, curry powder, bay leaf, smoked paprika (if using), and salt. Allow the sauce to simmer until thick, fragrant, and deep red, with oil lightly separating at the surface.

Prepare the Couscous

Place the couscous in a bowl and fluff lightly with a fork to separate the grains. No rinsing is required.

Cook the Couscous

Reduce heat to low. Sprinkle the couscous evenly into the jollof sauce. Pour in broth gradually—just enough to moisten and lightly cover the grains. Stir gently to coat the couscous.

Cover the pot and allow the couscous to steam for a few minutes. Avoid stirring too often. Once tender, fluff gently with a fork to separate the grains.

Finish and Serve

Remove from heat once the couscous is light, fluffy, and fully infused with the sauce. Garnish with fresh herbs if desired. Serve warm alongside the cooked meat, fried plantains, boiled eggs, or a spicy pepper sauce.