It has been ages since I made couscous, and I hadn’t properly integrated some form of Naijatitude into any CC dish before this. So after a very long day, and a lot of struggle with laziness, I got to work.
This dish has a lot of essential nutrients. Protein in the beans, carbohydrate in the couscous, vegetables packed full of vitamins – especially as they’re not overcooked, the generous amount of copper in the shrimp! However, it’s good to also note that if you’re trying to reduce your daily cholesterol intake, shrimp should probably not be on any of your daily menus too.
Here is the recipe for the dish:
(For the Couscous)
I cup couscous
1/2 cup black eyed beans
1 tsp curry powder
1/2 tsp black pepper
3 tbsp vegetable oil
Boil beans till soft. Then heat some vegetable oil in a pan, put the beans, curry and black pepper, stir till properly mixed (you can add a little salt).
Pour Couscous into a pan of boiling water -I used boiling chicken stock for better flavor- and leave it till the water is absorbed and Couscous is soft & fluffy. Don’t boil Couscous!
Mix together the beans and Couscous completely.
(For the shrimp sauce)
1 pack deveined shrimps
1 yellow bell pepper, cut into big cubes
1 green bell pepper, cut into big cubes
3 hard tomatoes, cut into big cubes
1 bottle chili sauce
1/4 Clove garlic
1 small red onion, diced
5 tbsp olive oil
1 Maggi chicken seasoning
salt and pepper to taste
Heat the oil in a pan and stir in the garlic, onions & shrimps for about a minute. Add the chili sauce and stir till it’s starts to slowly bubble. Add the seasoning and leave covered for about 4 minutes. Stir in the vegetables, and salt/pepper to taste, then reduce heat and leave covered for a few seconds. Turn of heat and serve.
Bon apetit! Stay tuned for more.