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How To Make Vegetable Couscous By Lola’s Kitchen

Couscous is a staple in some parts of Africa just as we have rice as a staple in West Africa. It is a popular pasta that originated in North Africa. The crushed semolina (i.e Couscous) has been proven to be hygienic and full of vital nutrients.

1 Red bell pepper
1/2 Cup Onion Chopped
1/2 cup carrots sliced
1 Tbsp Olive Oil
1.25 cup broth
1 cup peas frozen
2 Tbsp raisins
1/8 tsp cinnamon
1/4 Tsp Tumeric
3/4 cup couscous
Salt and pepper to taste
1/4 cup parsley chopped fresh
1/2 tsp Salt and Pepper to taste crushed

Preheat the oil in a pan and stir fry the onions, bell peppers, and carrots in the oil for about 5 minutes
Stir in the crushed peppers, peas, raisins, and cinnamon and season with salt, black pepper Tumeric, and cinnamon
Add the broth and bring to a boil
Stir in the couscous cover immediately, turn off the heat and let it stand for 5 minutes
Fluff with a fork and sprinkle the parsley over it.

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