Steamed Nigerien millet couscous mixed with moringa leaves, onion and groundnuts.
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
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 chili briefly in oil.
Toss the steamed couscous and greens with the seasoned onion mixture, salt and optional crushed peanuts. Serve warm.
Chef’s 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.
Serve with
Grilled meat, fish or a vegetable sauce
Storage
Cool promptly, refrigerate for up to 2 days and reheat by steaming or in a covered pan.
Allergens
Contains peanuts if used. Wheat couscous contains gluten if chosen as a substitute.
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