Indo-Caribbean Couscous

You get a slightly bastardized culinary palate when one spouse is from the south-eastern United States while the other is from south-eastern Britain.  Between us, we are quickly becoming hesitantly adept with blending Indian, Thai, Cajun, African, Middle-Eastern, and even Kosher flavors and methods into our respective English and American roots....  And Thankfully, it even works out as something edible more often than not!

Shortly after I moved to the UK, Solaris introduced me to the Reggae Reggae licensed products, and after a few misses involving near-destruction of our taste buds, we hit on a few mainstays. The following recipe was inspired by Mr Roots' signature British-Caribbean fusion but does not have any Reggae Reggae sauce or by-products, so (we hope) it can be made regardless of where our readers currently reside. Please enjoy!

Indo-Caribbean Couscous

Serving: 5

2 smallish garlic cloves

2 mild strength peppadew peppers, rinsed and finely chopped

2 tbsp tomato paste

2 tbsp tamarind paste

½ tbsp sugar (or less, dependent on taste. 1/2 a tablespoon will not make this too sweet.)

200 grams couscous

300 ml hot water

1. Mix all ingredients but couscous with hot water.
2. Add to pan and return to boil.
3.  Add couscous, stir, and remove from heat when it begins to boil again.
4. Cover and leave at least 5 minutes.
5. Fluff gently with fork to serve.