Best Tiakri Steamed Millet Couscous Recipes

STEAMED COUSCOUS

Steps:

• Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers.
• Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes.
• Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes.
• Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes.

MILLET COUSCOUS WITH BUTTERMILK

Steps:

• 1. For the millet: Place a medium saucepan over medium heat and add the butter. When the butter melts, add the millet and cinnamon stick. Cook, stirring the millet so that it toasts evenly in the butter, about 3 minutes. Add 1 3/4 cups water and the salt. When the water comes to a boil, lower the heat, cover and simmer for 25 minutes. Fluff the millet with a fork and transfer to a bowl to cool completely.
• 2. For the mango and ginger syrup: While the millet is cooking, put the sugar, ginger, scraped vanilla seeds and pod, salt and 2/3 cup water in a small saucepan and bring to a boil. Lower the heat and simmer until the sugar dissolves and the liquid thickens a bit, about 15 minutes. Remove from the heat and immediately throw in the mango. Set aside to cool. Remove the ginger coins and vanilla pod before serving.
• 3. For the buttermilk: Whisk together the buttermilk, sugar and nutmeg in a medium bowl or pitcher until the sugar dissolves completely. Refrigerate until serving.
• 4. Spoon the millet into 6 small bowls and top each serving with about 1/2 cup buttermilk. Spoon some mango on top and drizzle with some of the syrup.

STEAMED COUSCOUS

Steps:

• Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

ITALIAN COUSCOUS

Steps:

• Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent.
• Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes.

FRUITY COUSCOUS

Steps:

• Heat butter in skillet; break clumps of couscous with your fingers. Add couscous to skillet with raisins, rum, and sugar saute for a couple of minutes to heat through; season to taste with salt and pepper. Remove from heat and stir in nuts. Top kebabs and couscous with yogurt.