Chef-tested recipe
Steamed Nigerien millet couscous mixed with moringa leaves, onion and groundnuts.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Grilled meat, fish or a vegetable sauce
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g millet couscous
- 300 g fresh moringa leaves, stems removed, or spinach
- 200 g onion, finely chopped
- 1 green chilli, optional
- 80 ml groundnut or neutral oil paid link
- 70 g roasted peanuts, crushed, optional paid link
- 8 g salt paid link
- Water for steaming and moistening
Method
Wash the moringa leaves thoroughly and remove tough stems.
Moisten the millet couscous lightly with water and rub between your fingers to separate the grains.
Mix in the moringa and steam for 20 minutes. Tip into a bowl, fluff, sprinkle with a little more water and steam again until tender.
Soften onion and optional chilli briefly in oil.
Toss the steamed couscous and greens with the seasoned onion mixture, salt and optional crushed peanuts. Serve warm.
Beginner Technique Notes
Steam rather than boil the couscous so the grains remain separate. Remove woody moringa stems before cooking.
Substitutions
Spinach can replace moringa. Fine wheat couscous can be used when millet couscous is unavailable, though the character changes.
Storage
Cool promptly, refrigerate for up to 2 days and reheat by steaming or in a covered pan.
Allergen Notes
Contains peanuts if used. Wheat couscous contains gluten if chosen as a substitute.
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