Couscous-Style Millet Salad

    By
    KACHEN
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    Couscous-Style Millet Salad

    Couscous-Style Millet Salad

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    Serves: 4 Prep Time: Cooking Time:
    Nutrition facts: 200 calories 20 grams fat
    Rating: 5.0/5
    ( 1 voted )

    Ingredients

    • 1 large organic lemon
    • 200 g millet
    • 500 ml of water
    • 1 pinch salt
    • 1 bunch fresh basil
    • 300 g bicolored cherry tomatoes
    • 150 g dried tomatoes preserved in oil
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    Instructions

    1. Wash and zest half the lemon. Then, juice the whole lemon.

    2. Rinse the millet under cold water. Add the millet, water and lemon juice to a saucepan. Cover with a lid and bring to
      a boil. As soon as the water boils, reduce to medium heat and cook for 10 more minutes. Remove from heat and let swell for another 15 minutes with the lid on.

    3. Meanwhile, wash the cherry tomatoes and cut them in half. Cut the sun-dried tomatoes into small pieces and save their oil. Wash and chop the basil. Place everything in a large salad bowl. Add lemon zest, 3 tablespoons of the oil from the sun- dried tomatoes and mix.

    4. Wait until the millet has cooled, then fluff it with a fork. Add it to the salad bowl and mix well. Place the salad in the refrigerator until ready to serve.

    Recipe : CookingWithElo

    Notes

    This recipe can also be made with classic couscous or pearl couscous if not on a gluten-free diet. Simply replace some of the water with the juice of a lemon during cooking.