Mediterranean millet couscous

Mediterranean millet couscous
Mediterranean millet couscous 

SERVES 6 TO 8

ingredients

2 cups millet
2 tablespoons olive oil
1 large onion, thinly sliced
6 cloves garlic, chopped
12 sun-dried tomatoes,
softened in boiling water and
cut into strips (sun-dried
tomatoes packed in oil don’t
need soaking)
1 tablespoon cumin
1/4 cup lemon juice
1 tablespoon chopped
fresh basil (see Growing
Green Flavor,) or 2
teaspoons dried
1 teaspoon salt
1/4 cup balsamic vinegar
11/2 cups chopped spinach
1 cup pitted olives, coarsely
chopped
1/2 pound crumbled feta (omit
for vegan version)
1/2 cup toasted pine nuts
(optional)

cooking instructions

Couscous is a delicious type of pasta, but my favorite thing
about this salad is that it uses millet instead of couscous. Millet
is a nonglutinous grain that is high in protein, fiber, vitamins,
and minerals. It offers a subtle sweetness that will keep anyone
from even noticing that it’s not couscous. The richness of the
ingredients make this salad feel like an extravagance, but the
sun-dried tomatoes, pine nuts, feta cheese, and spinach are now
all familiar ingredients. You can choose your favorite olives (I like
Greek Kalamata or Italian Saracen varieties). The combination
of lemon and balsamic vinegar creates a particularly unusual
tang, and with the addition of good extra-virgin olive oil, you get
the true taste of the Mediterranean. This is a nice dish to serve
warm, at room temperature, or even as a cold salad, although it is
substantial enough to be a main course.
Cook the millet in 5 cups of water (see Cooking Grains, page
48). Fluff the cooked millet with a fork to prevent clumps. Put
the millet in a bowl and set it aside to cool.
Heat the olive oil in a heavy skillet over medium heat and
sauté the onion, garlic, tomatoes, and cumin. Add the lemon
juice, basil, salt, and vinegar. Cook until the flavors are well
blended and the vegetables are soft, about 5 to 7 minutes. Add
the spinach and cook just long enough to wilt it, about 30
seconds. Combine the sautéed mixture with the fluffed and
cooled millet and toss with the olives, feta, and pine nuts.
Note: I sometimes substitute peeled and sliced eggplant
or sliced peppers for the spinach in this recipe. If you do this,
sauté these denser vegetables separately in 2 tablespoons of
olive oil for 3 to 5 minutes before adding them to the salad.
Good appetite for everyone