Couscous Malien

Name: Couscous Malien
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: Malian
Ingredients: 3 cups millet couscous; 500g lamb, cubed; 3 large tomatoes, chopped; 2 carrots, halved; 1 small cabbage, quartered; 2 turnips, quartered; 1 eggplant, cubed; 1 large onion, chopped; 3 tbsp vegetable oil; 2 scotch bonnet peppers; 3 bouillon cubes; 1 tsp cumin; Salt to taste; 4 cups water

Bassi (BAH-see)

Malian Millet Couscous

⏱ Prep Time 1 hour 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 498 kcal

Steamed millet couscous granules served with a rich lamb and vegetable stew, representing the festive crown jewel of Malian home cooking.

Nutrition & Info

Protein 26.0g

Carbs 58.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

couscoussier (steamer) large pot wooden spoon

Presentation Guide

Vessel: large communal platter

Garnishes: fresh herbs

Accompaniments: harissa, buttermilk

Ingredients

3 cups millet couscous
500g lamb, cubed
3 large tomatoes, chopped
2 carrots, halved
1 small cabbage, quartered
2 turnips, quartered
1 eggplant, cubed
1 large onion, chopped
3 tbsp vegetable oil
2 scotch bonnet peppers
3 bouillon cubes
1 tsp cumin
Salt to taste
4 cups water

Instructions

1
Moisten millet couscous with water, rub gently to separate grains. Let rest 10 minutes.
2
Season and brown lamb in oil. Add onion, tomatoes, and cook 10 minutes.
3
Add water, bouillon, cumin, and scotch bonnet. Bring to a boil.
4
Steam couscous over the simmering stew for 20 minutes. Remove, fluff, and moisten again.
5
Add vegetables to the stew: carrots and turnips first, then cabbage and eggplant.
6
Steam couscous a second time for 15 minutes. Fluff and transfer to a large platter.
7
Arrange lamb and vegetables on top. Ladle sauce over generously.

💡

Did You Know?

In Mali, the Friday couscous is such a sacred tradition that some families have been making the same recipe every Friday for generations without changing a single ingredient.

Chef's Notes

Equipment Tips

couscoussier (steamer)
large pot
wooden spoon

Garnishing

fresh herbs

Accompaniments

harissa, buttermilk

The Story Behind Couscous Malien

Millet couscous connects Mali to the broader North African couscous tradition while using the Sahel indigenous grain. The dish is the centrepiece of Friday meals and celebrations, steamed in the traditional couscoussier that sits atop the simmering stew.

🕐 Traditionally enjoyed friday lunch, celebrations, weddings 📜 Origins: Ancient North African and Sahelian tradition

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