Millet is a gluten-free, nutrient-rich grain that’s easy to digest, supports blood sugar control, and is environmentally sustainable. I buy mine in bulk and for much cheaper than the grocery store on Amazon.
I noticed that it’s was a great healthy replacement for couscous in a Mediterranean Salad and it still tastes delicious like the real thing.
Let me show you how to make it!
INGREDIENTS:
1 cup of dry millet
1 large cucumber diced
1 large tomato diced
1 red bell pepper diced
1/2 onion diced
1 clove of garlic minced
1 cup of plain (or Greek) yogurt
1 lemon
1/2 can of coconut milk
1/2 cup chopped dill
1/2 cup freshly chopped basil
1 small avocado sliced
Salt, pepper, garlic powder, onion powder, sriracha
I noticed that it’s was a great healthy replacement for couscous in a Mediterranean Salad and it still tastes delicious like the real thing.
Let me show you how to make it!
INGREDIENTS:
1 cup of dry millet
1 large cucumber diced
1 large tomato diced
1 red bell pepper diced
1/2 onion diced
1 clove of garlic minced
1 cup of plain (or Greek) yogurt
1 lemon
1/2 can of coconut milk
1/2 cup chopped dill
1/2 cup freshly chopped basil
1 small avocado sliced
Salt, pepper, garlic powder, onion powder, sriracha
Instructions:
Cook the millet: Rinse 1 cup of dry millet under cold water. Bring 2 cups of water to a boil, add the millet, and reduce heat. Simmer covered for about 15-20 minutes or until all the water is absorbed and the millet is fluffy. Let it cool.
Prepare the vegetables: While the millet is cooking, dice the cucumber, tomato, red bell pepper, and onion. Mince the garlic.
Make the dressing: In a bowl, whisk together the yogurt, coconut milk, lemon juice, dill, basil, and season with salt, pepper, garlic powder, and onion powder. Adjust the flavor with sriracha if you like a little spice.
Assemble the salad: In a large bowl, combine the cooled millet with the diced vegetables. Pour the yogurt dressing over the top and mix well.
Serve: Top with sliced avocado and an extra sprinkle of fresh herbs. Enjoy!
This makes a refreshing and nutrient-rich salad that’s perfect for a light meal or side dish!
Cook the millet: Rinse 1 cup of dry millet under cold water. Bring 2 cups of water to a boil, add the millet, and reduce heat. Simmer covered for about 15-20 minutes or until all the water is absorbed and the millet is fluffy. Let it cool.
Prepare the vegetables: While the millet is cooking, dice the cucumber, tomato, red bell pepper, and onion. Mince the garlic.
Make the dressing: In a bowl, whisk together the yogurt, coconut milk, lemon juice, dill, basil, and season with salt, pepper, garlic powder, and onion powder. Adjust the flavor with sriracha if you like a little spice.
Assemble the salad: In a large bowl, combine the cooled millet with the diced vegetables. Pour the yogurt dressing over the top and mix well.
Serve: Top with sliced avocado and an extra sprinkle of fresh herbs. Enjoy!
This makes a refreshing and nutrient-rich salad that’s perfect for a light meal or side dish!
