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Kuli-kuli And Couscous Salad

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Adjust Servings:
150g Couscous
500mls Water
4 tablespoon Kuli-kuli
3 tablespoon Groundnut oil
1 medium size Green bell pepper
2 medium size Carrot
2 medium size Tomatoes
1 medium size Onions
1 cube Seasoning
1/4 teaspoon Salt
1 teaspoon Lime Or 1/2 a small size

Nutritional information

This is a well balanced meal. The couscous provides carbohydrate for energy, the kuli-kuli is the source of palnt protein while the vegetables are good sources of vitamins and minerals.

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Kuli-kuli And Couscous Salad

Kuli-kuli is very popular in northern Nigeria. It is also well known by those from other parts of the country. Unfortunately it has lost its popularity today. But if you had your secondary education in the north, in the 1970s, 1980s or in the 1990s, I bet you know kuli-kuli. In my secondary school, we called it "German Stone". Please don't ask me how the name came about because I have no idea.

Kuli-kuli is a by-product of groundnuts that you get in the process of making groundnut oil. I often use it in the ground form or paste, as a source of plant protein. Often, I make light, lunch recipes with it.

There are many ways to use kuli-kuli. You can use it to add  texture, as a thickener, to give rusty color or ground nut taste to your meals. In this recipe, I have used it to add color and to give groundnut taste in my couscous salad. This recipe is easy, quick, low budget and delicious.

Try it and you will love it.

  • Low Budget
  • Quick





15 minutes

Making the couscous

Pour water in a pot and put to boil. Add the boiled water to a bowl containing couscous. Note that this should be done off the heat. Do not cook the couscous! Cover the bowl of couscous to absorb the water and soften, until the whole water is absorbed.

10 minutes

Making the salad

Wash the green bell pepper, carrots, onions, tomatoes. Cut all the ingredients into very small dice. Add the kuli-kuli, seasoning, salt, groundnut oil and lime and mix well.

Add the couscous to the mixed ingredients. Toss all ingredients in the bowl using a fork (avoid using spoon or soup ladle so the mixture does not become sticky and marshy).

Serve immediately.


Special Note!

This recipe is better served immediately after it is prepared. This prevents it from turning soggy and marshy. The kuli-kuli absorbs water quickly from the tomatoes while the salt and seasoning make the ingredients lose water quickly.

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