Thiéré aux légumes

🥕 Steamed millet couscous with vegetable sauce and cooked black-eyed peas, explicitly plant-based.

Ingredients

• 300 g food-grade precooked millet couscous, thiéré, prepared as labelled
• 250 g fully cooked black-eyed peas, drained
• 300 g peeled squash in large pieces
• 200 g carrot sections
• 200 g cabbage wedges
• 200 g chopped tomatoes
• 1 onion, 150 g, chopped
• 2 chopped garlic cloves
• 30 ml oil divided between sauce and grains
• 800 ml water initially: 650 ml sauce and 150 ml grain moistening, adjusted to product; extra water for steam
• ½ teaspoon salt, adjusted
• Pepper and optional chilli

Preparation

Prepare vegetables and drain cooked peas. Read thiéré directions: 150 ml moistening water is a starting point, not a replacement for the label.

Soften onion in 20 ml oil 5 minutes, then garlic and tomatoes another 5 minutes.

Add 650 ml water, seasoning, carrots and cabbage. Simmer 15 minutes, add squash and cook 10–15 minutes until tender but intact.

Meanwhile gradually moisten couscous with 150 ml water and remaining 10 ml oil. Separate with a fork and absorb 5 minutes.

Steam about 15 minutes once steam passes through. Return to bowl, separate, moisten slightly if firm and steam another 10–15 minutes, or follow label.

Add cooked peas to sauce for the last 5 minutes. Check grains fully cooked and keep sauce fluid enough to moisten them.

Serve four portions of couscous topped with vegetables, peas and some sauce, remaining sauce separately. No animal stock in this version.