Easy to make. Quick to alter. Couscous is a great option for quick meals —Kitchen Butterfly
white part of spring onions, chopped
of a red bell pepper, diced
small, red chili pepper, deveined, deseeded and chopped (optional)
cumin, rosted in a dry pan and coarsely crushed
150 - 200 milliliters
1/4 - 1/2 teaspoons
Salt, or to taste
chopped coriander leaves and stem (cilantro)
green part of spring onions, sliced into rings
In This Recipe
Heat 1 teaspoon of butter in pan and when melted, add the whites of the spring onions, the diced bell pepper, chili (if using) and the coarsely crushed cumin. Stir for couple of minutes, add the couscous and stir again.
Add the water and salt, stir around and put a lid on the pan. Leave it for a minute or two and then turn off the heat and leave to stand for 4-5 minutes.
Lift the lid, add the other teaspoon of butter. Use a fork to fluff up the grains.
When ready to serve, toss in the chopped coriander, green bits of spring onions and the pomegranate seeds.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!