This warming millet couscous is bursting with vegetables and 100% gluten-free. It's an easy 1-pot recipe that takes less than 30 minutes to prepare and is super meal-prepping friendly. You can adjust the vegetables seasonally, which makes it a great addition to your meal rotation.
For more millet recipes, make sure to check out this summery mango millet salad, this pomegranate millet tabbouleh, and this chimichurri millet bowl.
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Key ingredients and substitutions
- Millet: A gluten-free grain alternative to wheat couscous. It has a slightly nutty flavor and a delicate texture.
- Summer vegetables: Use fiber-dense veggies like medium carrots, turnips, zucchini, and bell peppers. Try adding parsnips and turnips to the pot with the carrots. Alternatively, add eggplant to the pot with the zucchini.
- Onion: Adds a savory and aromatic element to the dish. You can use red onion, white onion, or shallots, based on your preference.
- Canned crushed tomatoes: You can use canned crushed or pureed tomatoes, or make your own by blending fresh tomatoes.
- Canned chickpeas: A great source of plant-based protein and fiber. Canned chickpeas are convenient to use, but you can also cook them from scratch if you want to.
- Ras el Hanout: This is a North African spice blend. Use a premixed for convenience (found in many grocery stores), or make your own according to this traditional Moroccan recipe.
How to cook millet + tips
- Rinse the millet: under cold water to remove any impurities or debris.
- Ratios and measurements: Use a ratio of 2 cups of water or vegetable broth to 1 cup of millet.
- Cooking process: Bring the millet water to a boil in a medium saucepan. Once boiling, reduce to low to medium heat and allow it to simmer for 15-20 minutes. Cooking times may vary, so checking for doneness is essential.
- Cover with a lid: Once most of the water has been absorbed, remove the saucepan from the heat and cover with a lid. Let the millet steam for another 10 minutes while you're preparing the couscous. This resting period helps the millet to absorb any remaining moisture, prevents overcooking and dryness, and makes the millet fluffier.
- Fluff the millet: After the millet is cooked and has rested, use a fork to fluff the grains gently. This helps separate the grains and prevents them from clumping together, resulting in a light and fluffy texture.
Optional flavor boost: To add extra flavor to the millet, you can incorporate vegetable broth powder during cooking. Adding about 1-2 teaspoons of vegetable broth powder, like Seitenbacher's vegetable broth powder, can enhance the taste profile of the millet.
Step-by-step instructions
Step 1: Cook the millet. Make sure to read the package directions and read my tips above for the most fluffy millet.
Step 2: Cut the vegetables into bite-sized pieces and mince the onion.
Step 3: Fry the Moroccan spices. Heat a large pot with olive oil. Sauté the onions over medium-high heat until translucent. Add the ras el hanout and sauté for another minute until fragrant.
Step 4: Add in the veggies. Start by adding the carrots and turnips as they take a little longer to cook. Add a splash of water to make sure nothing sticks to the bottom of the pot. Then, add in the zucchini and bell peppers and sauté for 5 minutes.
Step 5: Add the pureed tomatoes and bring to a boil. Then, cover with a lid and simmer over medium heat for about 15-20 minutes.
Step 6: Before serving, stir in the drained and rinsed chickpeas. Season with salt and pepper to taste.
Elo’s tips
- Cut the veggies into bite-sized pieces: This ensures even distribution of flavors, and cooking time, and makes it easier to eat.
- Extended simmering time: If time allows, let the couscous simmer over low heat for up to an hour. This helps to enhance the flavors further and allows the millet to absorb any remaining liquid for a more tender texture.
- Add other veggies to your millet: Use leftover roasted veggies to bulk up your couscous.
Frequently asked questions
Yes, millet is a grain. It is a small-seeded cereal grain that belongs to the grass family.
Yes, millet is naturally gluten-free. Therefore, it is an excellent alternative to wheat couscous for individuals with gluten sensitivities or those following a gluten-free diet.
Millet is low in FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols), which are types of carbohydrates that can trigger digestive issues in some individuals.
Yes, quinoa is a good alternative to millet which is also gluten-free. However, quinoa has less of a bite compared to millet.
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The recipe
Millet Couscous (Moroccan-Inspired)
Ingredients
- 1 cup (200 g) millet
- 1 large onion
- 3 medium carrots
- 1 turnip
- 2 tablespoons olive oil
- 2 tablespoons ras el hanout
- 1 zucchini
- 1 yellow bell pepper
- 1 red bell pepper
- 24.5 ounces (700 g) pureed tomatoes (passata)
- 1 cup (240 ml) water
- 15 ounces (400 g) canned chickpeas
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 handful of fresh parsley optional
Instructions
- Millet: Rinse the millet and cook it according to package directions (see notes). Once it's cooked, fluff it with a fork and set aside.
- Cut the onion and root vegetables: Peel and dice the onion. Peel the carrots and turnips. Cut them lengthwise in half and into 1-inch pieces (2,5 cm).
- Sauté: Heat a large pot with olive oil. Sauté the onions over medium-high heat until translucent. Add in the ras el hanout. Reduce to medium heat and fry the spices for a minute (see step-by-step pictures).
- Pre-cook the root vegetables: Toss in the carrots and turnips, and add a splash of water. Cover with a lid and cook for 5-7 minutes until they start to soften.
- Prep the remaining vegetables: Wash the zucchini and bell peppers and cut them into bite-sized pieces. Add them to the pot and sauté for 5 minutes.
- Simmer: Add in the crushed tomatoes. Cover with a lid and simmer over medium heat for 15-20 minutes.
- Season: Before serving, stir in the drained and rinsed chickpeas. Season with salt and pepper.
- Serve over millet.
Notes
- To prevent the millet from being dry or overcooked, remove it from the heat and cover the pot with a lid once it's almost cooked (most of the water should already be absorbed). The steaming process will make the millet extra moist and fluffy.
Nutrition
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I could not find the Morocco spice, but I used ginger, was not good,
I'd recommend a mix of cumin, garlic powder, and paprika if you're not able to find the Ras el hanout Moroccan spice mix.