Couscous Malien — Print Recipe

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

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.