'Couscous' from millet with courgette, sundried tomatoes and garlic

Name: 'Couscous' from millet with courgette, sundried tomatoes and garlic
Cook time: 30 min
Total time: 30 min
Yield: 2 portions
Ingredients: ¾ cup millet; 1½ cup water; 1 zucchini; 1 large red onion; 4 cloves garlic; 4 dried tomatoes; 1 tsp paprika powder; 1 tsp ground coriander seeds; ½ teaspoons ground cumin seeds; ¼ teaspoons cinnamon; 1 pinch celtic sea salt; 2 tbsp extra virgin olive oil

User Reviews

4.0

3 reviews

Good

Cook Time
mins
Total Time
30 mins
Servings
2 portions
Calories
461 kcal
Course
Dinner
Cuisine
African, Mediterranean

'Couscous' from millet with courgette, sundried tomatoes and garlic

Iris Warren

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Eating glutenfree but craving North-African couscous? Just make it with millet! Millet is a glutenfree pseudograin with a lovely sweet bite.

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Ingredients

Servings

¾ cup millet (175 gr)
1½ cup water (350 ml)
1 zucchini also called courgette
1 large red onion
4 cloves garlic
4 dried tomatoes
1 tsp paprika powder
1 tsp ground coriander seeds
½ teaspoons ground cumin seeds
¼ teaspoons cinnamon ground
1 pinch celtic sea salt to taste
2 tbsp extra virgin olive oil

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Instructions

Wash the millet, best to use a sieve and running water. This water is not the water mentioned in the ingredient list, that is for cooking the millet.
Put the millet with water in a cooking pan. Let it cook softly with the lid on for 5 minutes for the millet to have some bite. Cook 10 minutes for softer millet. When cooked leave it in the pan with the lit open. It will still absorb some water.
While the millet is cooking chop the onion and fry in the olive oil until translucent.
Press the garlic and add.
Wash and cut the courgette. I usually cut the whole courgette lengthwise twice. Then make slices of a little less than half an inch (1 cm). Add and stir until the courgette turns a bit golden brown.
Cut the sundried tomatoes in small pieces. Add in with all the species. Grind them first if you use whole seeds. Stir.
Add in the millet. Enjoy!