'Couscous' from millet with courgette, sundried tomatoes and garlic
User Reviews
4
3 reviews
Good
-
Cook Time
30 mins
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Total Time
30 mins
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Servings
2 portions
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Calories
461 kcal
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Course
Dinner
-
Cuisine
African, Mediterranean
'Couscous' from millet with courgette, sundried tomatoes and garlic
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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
- ¾ cup millet (175 gr)
- 1½ cup water (350 ml)
- 1 zucchini also called courgette
- 1 large red onion
- 4 cloves garlic
- 4 tomatoes dried
- 1 tsp paprika powder
- 1 tsp coriander seeds ground
- ½ teaspoons ground cumin seed
- ¼ teaspoons cinnamon ground
- 1 pinch sea salt to taste, Celtic variety
- 2 tbsp extra virgin olive oil
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!
Nutrition Information
Show Details
Calories
461kcal
(23%)
Nutrition Facts
Serving: 2portions
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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