Millet “Couscous” 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
  • ¼ cup fresh lemon juice
  • ¼ tsp. freshly ground black pepper
  • High quality sea salt, to taste
  1. Pre- Prep: Be sure to soak the millet overnight in water and rinse 3 times.
  2. 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.
  3. 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.
  4. 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!
Recipe by Solluna by Kimberly Snyder at