This vegetarian direction for African Spiced Stemlike Couscous is toothsome on its own or makes a lovely voice to a tagine and any new African tool containerful.
Introducing my favorite couscous supply! I've posted quite a few couscous recipes over the years and I really screw them all, but this recipe is officially my lover.
This is the most preposterously simplistic, back for a mid-week meal that is unbelievably tasty, wondrously ethics, and on the tableland in retributory 30 transactions.
Couscous is my go-to weeknight material. It's super versatile and only needs hot irrigate or security to kind it.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion chopped
- 1 yellow bell pepper chopped
- 1 carrot chopped into cubes
- 2 cloves garlic minced
- salt & pepper to taste
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ½ teaspoon celery salt
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- cayenne pepper optional, to taste
- 1 cup frozen peas
- 1 14oz can chickpeas drained
- 6 Peppadew Piquante peppers chopped, mild or hot
- 1½ cups chicken stock or vegetable stock
- A good handful fresh parsley chopped
- 1 cup instant couscous
Instructions
- In a medium-size skillet heat the oil over medium heat.
- Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until all the vegetables are your desired tenderness
- Add the garlic, sauté another minute.
- Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon and cayenne pepper (if using). Stir fry until fragrant (about a minute).
- Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock.
- Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.
