3 tablespoons maple syrup.
Place in a finer sieve to shake and remove excess flour.. Bring plenty of water to a boil in the bottom of a deep kettle or couscous cooker.Pile the freshly rolled couscous into a lightly oiled colander or top container.
Fit top onto bottom checking for a tight seal.Partially cover and steam 15 minutes..Dump couscous onto a tray, sprinkle with 1/2 cup cold water and rake the grains to keep them separate.
Gradually add another 1/2 cup water while raking the couscous.When the couscous has absorbed all the water repeat the steaming for 15 minutes..
Dump couscous onto a tray, gradually work in another cup cold water and rake the grains to keep them separate.
Allow to rest, covered, for 15 minutes.Place rice in a medium bowl, add water to cover, and swirl rice with your hand.
Repeat process until water is clear when swirled with rice.Heat a large, heavy saucepan over medium.
Add coconut oil and yellow onion and cook, stirring occasionally, until onions are lightly browned around the edges, about 6 minutes..While onions cooks, swiftly rinse dried millet leaves under water because the color will start to run as soon as they get wet; cut into 3-inch pieces.. Add sliced chiles, black-eyed peas, millet leaves or baking soda, salt, and drained rice to onion mixture in pan, and stir to coat each grain of rice in oil.