Millet Couscous

Preparation

1. Heat the vegetable oil in a large pot over medium heat, then add the chopped onions and cook for 4-5 minutes until softened and golden. Add the minced garlic and cook for 1 minute until fragrant.
2. Slowly add the millet flour to the pot with the oil and aromatics, stirring constantly with a wooden spoon to prevent lumps from forming. Toast the millet flour in the oil for 2-3 minutes, stirring frequently, until it becomes fragrant and slightly darker in color.
3. Slowly pour the water or vegetable broth into the pot while stirring constantly to prevent lumps from forming. Add the salt, black pepper, and hot pepper if using, stirring well. Bring to a boil over medium-high heat, then immediately reduce heat to very low.
4. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes without stirring, allowing the millet to absorb the liquid and become tender and fluffy. If using butter or ghee, stir it in after cooking. The finished millet couscous should be light and fluffy with individual grains visible, similar to traditional couscous.