This is so incredibly easy to make, and it really does look and taste a lot like couscous made from wheat, only better. Since the millet is a whole grain (most couscous derived from wheat is not), it is much healthier for you too. Historically, all couscous was originally made from millet, and not cracked wheat. So this recipe is really taking cooking to back to “old school!”
I love millet couscous with tomato and roasted red peppers, but just about any type of chopped vegetables will taste great in it. Try it once, and it will quickly become a favorite regular grain at your dinner table.
Want to make your own Roasted Red Pepper? Just follow this: Preheat oven to 400 degrees. Place a washed, whole red pepper in a pan and then into oven and roast about 15-18 minutes, or until pepper becomes very soft, and making sure to flip the pepper half-way through roasting.
Take pepper out of oven, and quickly place pepper in a bowl and cover bowl with plastic wrap to trap in the heat. Make sure bowl is deep enough so that the plastic does not touch the pepper. Let pepper cool in bowl, about 15-20 minutes. Remove wrap, then carefully peel skin off from pepper, and remove any stem and seeds. Keep refrigerated.
1.25 cups Stock, either Vegetable or Chicken
1/2 cup Millet, whole grain
pinch Sea Salt
8 each Grape tomatoes, diced
1/4 cup Roasted red pepper*, diced
1/8 cup Parsley, minced
1 wedge Lemon, seeds removed
In a small pot, bring stock to boil. Add millet grains and salt, reduce heat, cover and simmer until stock is absorbed, about 20 minutes.
Remove from heat, and stir in chopped tomato, roasted pepper and parsley, squeeze fresh lemon juice onto couscous and stir again, then cover and let sit 5 minutes before serving.