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Thiéré (couscous): photo of the dish
Illustrative photo: T.K. Naliaka — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Thiéré (couscous)

A Senegalese couscous made with millet, flavoured with beans, potatoes and meatballs, sometimes sweetened with dates. A generous festive dish, served hot and fluffy.

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Ingredients

Ingredients

Boulettes

Spices & seasoning

Optional extras

Instructions

  1. Soak the dried beans overnight, then cook them for 1 hour in unsalted water until tender. If you use canned beans, just rinse them.
  2. Mix the ground beef with the egg, parsley, garlic powder, salt and pepper, then shape into small meatballs.
  3. Fry the meatballs in oil in a large pot until golden, then remove them.
  4. In the same pot, fry the sliced onion, then add the diced potatoes and water, and cook for 15 minutes.
  5. Return the meatballs, beans, dates and a little sugar if using, and simmer for 15 minutes.
  6. Meanwhile, steam the millet in a couscoussier for 20 minutes, then fluff it with your hands to make it light.
  7. Spread the millet on a large dish and sprinkle over some of the cooking broth to moisten it.
  8. Arrange the meatballs, beans and vegetables over the millet and serve hot.

Variations and tips

Vegetarian version. Replace the meatballs with chickpea patties and use a vegetable stock.

With what you can find here. Millet can be replaced by pre-cooked wheat couscous, which is simply prepared by steaming or with boiling water.

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Original Ecomely recipe.