The 24th of September, Heritage Day, is fast approaching and even though I’m seriously bummed that it’s falling on a Saturday I’m still excited for another excuse to braai. If you’re like me and really don’t like pap and sauce or if you’ve spent too many hours in the kitchen cooking the darn stuff, krummel or otherwise, then I have a really awesome recipe for you. It’s the Spicy Tomato Couscous recipe as per June/July issue of the Donna Hay Magazine. I made it last night and I love it.
It’s got all the flavour you’ll ever need and the couscous is kinda reminiscent of krummel pap so I reckon it’s a winner.
Spicy Tomato Couscous
2 Tbsp olive oil
1 red onion, thinly sliced
2 long red chillies, chopped
2 cloves of garlic, crushed
1 x 400g can chopped tomatoes
3.5 cups (875ml) chicken stock
sea salt and cracked black pepper
1 cup (200g) couscous (I used an extra 1/3 of a cup to make it a bit thicker)
- Heat 1 Tbsp olive oil in a medium saucepan over medium heat.
- Add the onion and chilli and cook, stirring for 2 minutes or until softened.
- Add the garlic and cook for a further 30 seconds.
- Add the tomato, stock, salt and pepper and simmer for 20 minutes.
- Add the couscous, cover with a tight-fitting lid and remove from the heat.
- Set aside for 10 minutes.
- Transfer to a bowl and serve immediately.
This recipe serves 4 quite generously but if you have more hungry mouths to feed then just double or treble as needed.
Recipe and image courtesy of Donna Hay magazine.
