Togolese Couscous with Peanut Sauce

Ingredients

for Couscous
1 box (about 2 cups dry) couscous
1 1/2 cup water
1 cup vegetable (or chicken) broth
1/2 cup milk

for Sauce
2 Tbs vegetable oil
1 small to medium onion, chopped
3 cloves garlic, minced
1/2 jalapeno pepper, chopped
1 bell pepper and/or small zucchini, diced
2 cups vegetable (or chicken) broth
1 cup chunky peanut butter
1/2 cup tomatoes, cut into chunks (I used canned tomatoes)
1 can black beans, rinsed
1/2 tsp ground ginger
1/2 tsp chille powder
1/2 paprika
fresh cilantro and/or mint to taste

To prepare couscous, combine water, broth and milk in a medium pot. Bring to a boil over medium high heat. Added couscous, remove from heat, and cover with lid. Let sit for 5 minutes. Fluff with a fork.

For peanut sauce, heat oil in a small sauce pan over medium heat. Add chopped onions, garlic, and jalapeno. Cook until onions become transparent. Add bell pepper and/or zucchini, along with broth. Stir until heated through. Add peanut butter and tomatoes and mix well (a whisk works well to disperse the peanut butter). Let cook for 5 minutes, stirring occasionally to keep sauce from burning or sticking to bottom of pan. Add rinsed beans to the sauce, and stir in ground ginge, chille powder and paprika. Add fresh cilantro and/or mint and remove from heat.

To serve, place a bed of couscous in a bowl and cover with Peanut sauce. Add additional vegetables to your liking, ad spritz with lime juice.

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