Jollof Couscous
Flavorful couscous cooked in a rich tomato, pepper, and spice sauce, infused with garlic, ginger, and herbs for a quick and delicious one-pot meal.
Updated : 20 February, 2026
Easy
About 20 min.
Ingredients
Tomato Blend Mix
3
Tomato
1
Red bell pepper
1
Scotch Bonnet pepper
1
Onion
Couscous
3 cup
Couscous
3 tablespoon
Vegetable oil
1
Onion
3 clove
Garlic
1 teaspoon
Ginger
2 tablespoon
Tomato paste
1 teaspoon
Ground paprika
1 teaspoon
Curry
1 teaspoon
Dried thyme
2
Broth cube
2.5 cup
Broth
1
Laurel leaf
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the tomatoes, bell pepper, scotch bonnet, and onion into a blender and process until smooth. Set the blended mixture aside.
Step 2
Heat the oil in a large pot over medium heat. Add the diced onion and sauté for about 3 minutes, or until softened and translucent. Stir in the minced garlic and ginger, and cook for 30 seconds to 1 minute until fragrant.
Step 3
Add the tomato paste and mix thoroughly, allowing it to cook for about 1 minute to eliminate the raw flavor.
Step 4
Pour in the blended tomato and pepper mixture. Cover the pot and let it simmer for 10-15 minutes, or until the sauce thickens and reduces slightly.
Step 5
Stir in the paprika, curry powder, thyme, broth cubes and salt to taste. Add the bay leaf and pour in the broth. Mix well and bring the mixture to a rolling boil.
Step 6
Once boiling, immediately add the couscous and stir quickly to distribute it evenly in the sauce. Cover the pot tightly with a lid and turn off the heat.
Step 7
Allow the couscous to sit undisturbed for 5-8 minutes, giving it time to absorb the flavorful sauce completely.
Step 8
Remove the lid and fluff the couscous gently with a fork to separate the grains. Garnish with parsley if desired, and serve warm.
Author note
Share the recipe
