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Couscous à la Nigérienne (Niger-style Couscous)
Couscous à la Nigérienne (Niger-style Couscous) is a traditional Nigerienne (from Niger) recipe for a classic dish of mutton and chicken in a tomato sauce served on a bed of couscous with sultanas and finished with mixed beans. The full recipe is presented here and I hope you enjoy this classic Nigerienne version of: Niger-style Couscous (Couscous à la Nigérienne).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
10
Rating: 
Tags : Mutton RecipesVegetable RecipesBean RecipesNiger Recipes
Couscous à la Nigérienne (Niger-style Couscous): A Nigerienne recipe for a classic layered dish of couscous with sultanas topped with mutton and chicken stew and finished with beans.
Ingredients:
1.5kg shoulder of mutton, cut into 3cm cubes
1 chicken, divided into 12 portions
3 tomatoes, chopped
3 courgettes, cut into pieces
10 artichoke hearts
3 bell peppers, cut into strips
150g cooked beans
150g baby turnips, scrubbed clean
100g onions, chopped
50g cooked chickpeas
500g couscous
100g butter
150g sultanas
generous handful of dried dates
1 tbsp tomato purée
salt and freshly-ground black pepper, to taste
Method:
Combine the mutton and chicken in a pot. Pour over enough water to cover then bring to a boil, skimming the surface frequently. Continue cooking for 20 minutes then add all the vegetables (but not the beans).
Return to a simmer and cook for 45 minutes more before adjusting the seasonings to taste. Remove a little of the broth from the meat and combine in a clean pan with the beans and chickpeas. Heat gently until warmed through.
To prepare the couscous, place the couscous in a large bowl. Coat your hands in groundnut oil and work the couscous by rolling the grains between your fingers and over the palms of your oiled hands.
Moisten the grains with a little cold water, lifting them with a fork to ensure that they are well aerated and separated. Set aside to stand for 15 minutes then repeat the rubbing, moistening and resting process.
Now turn the couscous grains into a colander lined with muslin. Sit over the pan containing the meat, cover and steam for 15 minutes, or until the couscous is tender.
Remove the colander, turn the couscous out onto a warmed serving tray and sprinkle with a little hot salted water. Work the grains withe a fork to separate any lumps then turn back into a colander, put back over the pot of meat and cook for a further 10 minutes.
Turn the couscous onto the serving dish. Spoon over the meat mixture, then spoon over the bean mixture.
Take the cooking liquid and mix in the butter, sultanas and tomato purée. Adjust the seasonings to taste then pour this mixture over the meat and beans.
Serve immediately.
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