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Vegetarian, Africa and overseas

Thieboudienne style couscous with black-eyed peas and tomato sauce

Thiéré is the Senegalese version of couscous, served here with a black-eyed pea and vegetable stew in tomato sauce. It's an easy recipe that takes 50 minutes for 4 people and costs about €2.00 per person. The key is fluffing the semolina well and letting the stew simmer gently.

Tonight, a Senegalese style couscous, thiéré, fragrant and warm, with a black-eyed pea and vegetable stew in tomato sauce.

Thieboudienne style couscous with black-eyed peas and tomato sauce
Total time
50 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Thiéré is Senegal's take on couscous, a fine semolina steamed or soaked in hot seasoned water, then topped with a colorful stew. Here, black-eyed peas bring a soft, slightly earthy bite, while the tomato sauce, deepened with tomato paste, gives the dish its real character. The carrots and turnip, cut into chunky pieces, keep some bite under the fork.

This is an everyday dish that works just as well on a busy weeknight as on a meat free Sunday, and kids tend to love the soft semolina and the mild sweetness of the cooked carrots. Mon Chou builds this version with canned black-eyed peas, keeping things simple and fast for a weeknight without losing the taste of a slow simmered stew.

The ingredients

4 people

Pantry

  • medium couscous semolinaoften in the pantry 350 g
  • canned black-eyed peasoften in the pantry 400 g
  • crushed tomatoesoften in the pantry 400 g
  • tomato pasteoften in the pantry 2 tbsp
  • peanut oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Fruits and vegetables

  • carrots 3
  • turnip 1
  • onions 2
  • garlic 2 cloves

Allergens Gluten

The step by step recipe

  1. Sauté the onions and garlic in the oil, then add the tomato paste and crushed tomatoes. 10 min

    Let the tomato paste cook for a minute before adding liquid, it brings out its flavor.

  2. Add the carrots and turnip cut into chunks with a glass of water and let simmer. 20 min

    Cut the vegetables into large chunks so they keep some bite.

  3. Stir in the drained black-eyed peas and keep cooking. 8 min

    Rinse canned beans well to remove the canning liquid.

  4. Meanwhile, sprinkle the semolina with hot salted water and a drizzle of oil, cover, and let it steam and swell. 8 min

    Use an equal volume of liquid to semolina.

  5. Fluff the semolina with a fork and serve it topped with the stew. 4 min

    Steam it briefly if it cools down, it turns soft again.

Our tips to get it right

  • Drain and rinse the canned black-eyed peas well, otherwise their liquid can cloud and dull the tomato sauce.
  • Taste the stew before serving, since tomato paste brands vary and you may need a touch more salt.
  • Serve the thiéré in a wide shallow bowl and pour the stew in the center, so everyone can ladle their own portion.

The variations

  • Swap the black-eyed peas for canned chickpeas for a firmer bite.
  • Add chunks of squash or cabbage to vary the stew vegetables depending on the season.
  • For kids, blend part of the stew into a smooth puree and serve the buttered semolina on the side.

What to serve it with

  • A cold glass of hibiscus bissap juice
  • A cucumber salad with vinaigrette
  • Lemon wedges to brighten the stew

Storage

The stew and semolina keep for 2 to 3 days in the fridge, stored separately in sealed containers. The stew freezes well for up to 2 months, but the semolina is best made fresh. Reheat the stew gently on the stove and the semolina by steaming or in the microwave with a splash of water.

Questions about this dish

Can you use dried black-eyed peas instead of canned?

Yes, but soak them overnight and cook them for about 40 minutes before adding them to the stew. Canned beans stay the faster option for a weeknight meal.

Can this dish be made ahead?

The stew actually tastes better made a day ahead and reheated gently. The semolina, though, is best steamed fresh just before serving to stay light.

What type of semolina should you use for thiéré?

A regular medium couscous semolina works perfectly, no need for a special fine grain. The key is fluffing it well with a fork after it has steamed.

Does thiéré freeze well?

The black-eyed pea and vegetable stew freezes well for up to 2 months. The semolina, however, is best cooked fresh each time, since it loses texture once frozen.

How long does it take to make a Senegalese couscous with black-eyed peas and tomato sauce?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Senegalese couscous with black-eyed peas and tomato sauce?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Senegalese couscous with black-eyed peas and tomato sauce cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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