Mediterranean Millet cous Cous |
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Prep Time: 1440 Minutes Cook Time: 20 Minutes |
Ready In: 1460 Minutes Servings: 8 |
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Adapted from Kim Snyder, celebrity nutritionist (Fergie, Drew Barrymore..A List stars) in her book The Beauty Detox Solution . This is a wonderful dish, which can be used to top your dinner salad, or by itself for lunch by adding 1/2 a sliced avocado. I added a few extra ingredients, and this is my favorite combo... If you are experiencing inflammatory conditions, omit tomatoes. Add in any extra veggies/herbs you have on hand for more bulk and color: colored peppers, finely chopped fresh cilantro, etc... Ingredients:
6 cups water |
2 cups millet, dry |
1/2 cup chia seeds (optional) |
2 large zucchini, diced |
1 large cucumber, diced |
10 cherry tomatoes, halved |
1/2 cup dried apricot, chopped |
1/2 cup dried cranberries, chopped |
1 large sweet onion, diced |
1 -2 cup basil, finely chopped |
1 cup fresh mint, finely chopped |
1 1/2 teaspoons olive oil |
1 teaspoon sea salt |
1/2 teaspoon black pepper |
1/2 cup fresh lemon juice |
Directions:
1. Soak millet overnight, rinse well before using!
2. In a saucepan over high heat, bring water to boil and add in millet. Simmer 15-20mins. Strain and let cool in large bowl.
3. Combine the rest of the ingredients and mix well. Season with more lemon juice, salt, pepper, or cayenne pepper to taste.
4. Stir in millet, mixture can be served warm or cold. Serve over mixed greens and garnish with avocado slices for dinner. Or for lunch, add 1/2 an avocado on top. Keeps well in fridge - I usually make a big batch, and use later during the week for lettuce wraps for lunch, or a quick dinner back up! Kids like the sushi that I make using this mixture and carrot sticks.
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