Millet couscous

Preparation

1. 1

   Pour the millet semolina into a large dish and sprinkle it with cold water, then rub it between your hands to separate and moisten each grain.

2. 2

   Let it swell for 10 minutes, then rub it again by hand to break up any lumps.

3. 3

   Pour the semolina into the top of the couscoussier and steam, uncovered, for 15 minutes over boiling water.

4. 4

   Tip the semolina back into the dish, sprinkle with a little salted water, and fluff it again with a fork to aerate it.

5. 5

   Steam it a second time for 15 minutes.

6. 6

   Tip it back into the dish, add the butter, and gently fluff to separate the grains well.

7. 7

   Serve hot, plain or with a peanut or vegetable sauce.