Millet “Couscous” Salad Recipe
Millet is an ancient food that you should bring into your rotation of foods. I tend to eat more millet this time of year and into the winter, where I like having the grounding qualities of this gluten-free grain.
Though it combines as a starch (rather than a concentrated protein), it contains a great deal of amino acids to build protein in the body. It also contains the important nutrient manganese, which may help with healthy hair and maintaining hair color, as a deficiency of manganese is linked to grey hair. A few of my clients have told me they have naturally seen the restoration of their natural hair color on the Beauty Detox program to varying degrees, which is of course super exciting! Millet also contains magnesium, calcium, zinc, iron, B vitamins, vitamins E and K, omega fatty acids and fiber.
This recipe is a delicious take on the classic version which is made with bulgur wheat. You can top salads with it (as I do) or eat it along with cooked vegetables. Another one of my favorite recipes to serve alongside this one is the tabouli salad recipe.
Makes about 6 servings
- 4 cups water
- 2 cups millet
- 2 large zucchini diced
- 10-12 cherry tomatoes halved
- 1 large sweet onion diced
- 1-2 cups finely chopped fresh basil depending on how much you like. I like a lot!
- 1 cup finely chopped fresh mint
- 1 ½ Tbs. olive oil
- 1/4 cup fresh lemon juice
- ¼ tsp. freshly ground black pepper
- High quality sea salt to taste
Pre- Prep: Be sure to soak the millet overnight in water and rinse 3 times.
In a saucepan over high heat, bring the water to a boil. Reduce heat, then add the millet and simmer until the millet has cooked to a softer texture- around 15-20 minutes. Pour through a strainer and set to the side to let it cool down.
In a large bowl, combine the zucchini, tomatoes, onions, basil, mint, oil, sea salt and black pepper and the lemon juice together and mix well.
Stir in the millet, and mix the total mixture together again really well. Adjust seasonings to taste. This is meant to be served on the cooler side, so it is a good idea to refrigerate for an hour or two before serving, or at least cool to room temp. Great on salads!