Thiakry, Sweet Yoghurt Couscous

📝 Ingredients

• 120 g fine couscous
• 130 ml boiling water
• 10 g unsalted butter
• 400 g plain whole milk yoghurt
• 200 g fromage frais 3%
• 40 g caster sugar + 1 sachet vanilla sugar (7.5 g)
• ¼ tsp grated nutmeg (plus 1 pinch to serve)
• 40 g raisins

🍴 Utensils

• Kettle or saucepan
• 2 mixing bowls
• Fork
• Whisk
• Spatula
• 4 bowls

📖 Steps

1. Bring the water to the boil. Put the couscous in a mixing bowl with the butter cut into small pieces, pour in the boiling water all at once, stir quickly, cover with a plate and leave to swell for 5 minutes.
2. Fluff up the couscous with a fork, then rub it between your palms, with clean hands, to separate the grains and form little beads, as you would for a traditional couscous. Leave to cool completely, about 15 minutes.
3. In the other mixing bowl, whisk the yoghurt, fromage frais, sugar, vanilla sugar and nutmeg for 1 minute, until you have a smooth cream in which you can no longer feel the sugar grains.
4. Check that the couscous is completely cold: if still warm, it would make the yoghurt split and turn runny. Fold it into the cream with a spatula along with the raisins, mixing gently.
5. Cover and refrigerate for at least 2 hours, ideally overnight. The couscous absorbs some of the liquid and the thiakry becomes thick and creamy, while the raisins plump up and soften.
6. When ready to serve, stir well, divide between the 4 bowls and sprinkle with a pinch of nutmeg. Serve very cold: that's how it's enjoyed in Senegal, at the end of a meal or as an afternoon snack.