Cookbook:Nigerian-Style Couscous

Couscous is mostly eaten by the northern people of Nigeria, where it can be eaten at any time of day.

Ingredients

 * Vegetable oil
 * Liver, boiled and chopped
 * 1 ½ red onions, chopped
 * 1 tbsp Nigerian curry powder
 * 1 tbsp thyme
 * Tomato paste
 * Fresh tomato, blended to a purée
 * Salt
 * Stock cube
 * Instant dry couscous
 * Fresh habanero pepper (ata rodo), minced
 * Red bell pepper (optional), chopped
 * Green bell pepper (optional), chopped
 * Green peas (optional)
 * Sweet corn kernels (optional)

Procedure

 * 1) Heat about 2 tbsp vegetable oil in a pot over medium-high heat. Add the chopped liver, fry for about 3 minutes, and remove.
 * 2) To the hot oil, add half the chopped onions, and fry until softened.
 * 3) Stir in the curry powder, thyme, and tomato paste. Cook, stirring, for about 3–5 minutes.
 * 4) Stir in the tomato purée, salt, and stock cube. Add enough water to cook the couscous, and bring to a boil.
 * 5) Stir in the couscous, and remove the pot from the heat. Cover and let rest until the couscous absorbs all the liquid.
 * 6) Heat about 2 tbsp vegetable oil in another pan over medium-high heat. Add the remaining onions, habanero pepper, bell pepper, peas, and corn. Season with salt, and cook for about 3 minutes.
 * 7) Stir the fried liver into the vegetable mixture, and remove from the heat.
 * 8) Fluff the couscous with a fork, then add the cooked vegetable mixture. Toss well to combine.
 * 9) Warm the couscous on the stove for about 5 minutes, then remove from the heat and serve hot.