Just like the rest of the year, December is speeding by! This is that 11th hour where people start taking stock of all they set out to do earlier in the year and start rushing to see they are all done! The 11th hour miracle is also something most of us pray for, that one thing you hoped to get in 2014 that hasn’t happened yet and you just hope and pray it happens before the year runs out. For logging on to Clara’s Corner today, I prophesy that you will receive a miracle before the year runs out! May you receive your 11th hour miracle, that one thing you have been trusting God for, may it come your way with a big bang, Amen!
On to todays recipe, couscous, a very common meal we all know. Just a reminder that you could dish this light meal outbto guests this festive season and you will be serving them a highly nutritious meal with a low glcemic index which means that before it gets the chance to be converted into carbohydrates and be broken down into starch and sugars, it’s already out of your system. This is because as a low glcemic index food, it releases energy slowly unlike chips and sugar laden soda drinks which energise almost immediately.
Paired with vegetables, it’s one healthy way to celebrate this Christmas. I used chipolates which is a type of italian sausage also called chipolata or cipollata which means made with onions. I see it alot on Food Network, when I came across it in Shoprite, I decided to make a dish with it. You can use any other sausage available to you, the dish will still come out great. Now let’s go there…
1 1/2 cups couscous
2 cups (500ml) boiling water
1 pack chipolates sausage
4 small carrots – cut in small cubes
1 medium green pepper – cut in small cubes
3 fresh red pepper ( atarodo )
1 Knorr double cube
1 garlic clove – cut in real tiny bits
4-5 sprigs of spring onions – sliced thinly
1 small onion – sliced thinly
3 tablespoons sweet corn
1 teaspoon coconut powder
1 teaspoon dry mixed herbs
1/2 teaspoon dry Cameroon pepper *optional
2 tablespoons vegetable oil
Small knob of butter (1 teaspoon)
Salt to taste
Bring 2 cups of water to a boil and turn off heat then pour in the coussous and allow it absorb the water takes about 2 minutes. Add the butter to it and fluff up with a fork and set it aside.
Wash and slice the onions and sausages into small bits.
In the mean time, heat the vegetable oil in a pan, add sliced onions and sausages. Keep an eye on it, stir often. Once it turns golden brown start adding the diced vegetables starting with the carrots, garlic, the white part of the spring onions and the fresh pepper.
Stir fry for about 3 minutes, I didn’t use a non-stick pan so the vegetables stuck to the pan abit.
Mix the coconut powder in 2 tablespoons of cool water and add to the vegetables, this will help deglaze the pan.
Add the Knorr cubes, salt and continue frying for another 2 minutes.
Lower the heat, add the green part of the spring onions, green pepper, sweet corn, dry herbs and couscous.
Stir to mix gently until well incorporated.
Turn off heat, serve immediately.
Have a fun filled week!
Azu 🙂 .
*Notes: you can use cornflour in place of coconut powder, I used it for flavour but a little cornflour in water will deglaze the pan as well. *To deglaze means using a form of liquid to remove dried seasoning and spices from the bottom of a pot or pan (my layman definition)