The combination of lemon zest, mellow parsley and sweet pomegranate in a couscous creates a taste sensation in the mouth. And even better, these three ingredients are some of the most nutritious ways to flavour food.
If you love couscous, but struggle with eating wheat or gluten, then this version made from millet is going to be a staple in your household.
Millet is a gluten-free pseudo-grain (it is actually a seed), that has a wonderfully nutty flavour and is very gentle and comforting on the gut. It is rich in important minerals such as iron, calcium and zinc as well as some protein.
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Zesty Millet Couscous
- Set a medium saucepan onto a high heat. Add the millet grain and toast for 5-10 minutes, stirring all the time, until the grains deepen in colour and crackle.
- Add the water and good pinch of salt, bring to a simmer, and cook for 15 minutes.
- Remove from the heat, stir through the olive oil and let the millet sit for 10 minutes. Fluff with a fork, and cool to room temperature.
- Add the chopped flat leaf parsley, pumpkin seeds, pomegranate seeds and lemon zest. Stir and serve!
- Make sure you measure the water carefully. Too much water will leave you with soggy millet, and not enough water may mean the grains don’t have enough water to absorb and remain too hard.
- You can switch the millet to quinoa, buckwheat groats or cauliflower rice if you prefer.
- This is delicious served with my Chicken and Apricot Tagine.