Thiéré Bassi Salté (Millet Couscous with Vegetables)

Ingredients

• 2 cups Millet Couscous (Thiéré)
• 2 medium Carrots
• 1 large Bell Pepper (Red or Yellow)
• 1 medium Onion
• 1 medium Zucchini
• 3 cups Vegetable Broth
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 1/2 tsp Turmeric
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Prepare your vegetables: Cut the 2 medium carrots, 1 large bell pepper, 1 medium onion, and 1 medium zucchini into uniform, small pieces, about 1/4-inch cubes. Mince the 2 cloves of garlic.
2. 2Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 medium onion and cook for 5 minutes, stirring occasionally, until it looks soft and translucent.
3. 3Add the cut 2 medium carrots, 1 large bell pepper, and 1 medium zucchini to the pot. Cook for 5 to 7 minutes, stirring often, until the vegetables begin to soften slightly.
4. 4Stir in the minced 2 cloves of garlic, 1/2 teaspoon turmeric, and 1/2 teaspoon cumin. Cook for 1 minute more, stirring constantly, until you can smell the spices.
5. 5Pour in the 3 cups of vegetable broth and bring the mixture to a rolling boil.
6. 6Add the 2 cups of millet couscous to the boiling broth. Stir everything together well to make sure the couscous is fully submerged. Reduce the heat to low, cover the pot tightly, and let it simmer for 15 to 20 minutes. The couscous is ready when it is tender and all the liquid has been absorbed.
7. 7Remove the pot from the heat. Let it sit, covered, for 5 minutes to allow the couscous to finish steaming. Then, uncover and gently fluff the millet couscous with a fork. Stir in the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Serve hot.

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