Millet Couscous
  • 1 cup millet (lightly toasted, no oil, please)
  • 2 1/2 cups water or Vegetable Stock
  • 2 carrots, small dice
  • 1 small red onion, small dice
  • 1/4 cup raisins, plumped (by soaking in hot water)
  • 3 tablespoons sunflower seeds
  • or 3 tablespoons chopped walnuts
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt to taste
  1. Cook the millet (as directed in the Millet Tabbouleh recipe) and remove to a bowl. Add the carrots, red onion, raisins, and sunflower seeds or walnuts.
  2. In a small bowl, whisk together the olive oil and lemon juice and pour over the millet. Add salt to taste.
  3. This is also delicious topped with silken tofu.