An abundance of millet and a can of chickpeas inspired this excellent vegetarian main course salad. I love the spicy-sweet-nutty combination. The spice adds so much flavour. The Moroccan Spice mixture is an added plus to have on hand to mix into yogurt for a dip, with eggs, on roasted veggies, or into a … You can buy pre-mixed Ras El Hanout but it’s easy enough to make from spices you already have in your pantry. The kids kept coming into the kitchen and asking what’s that smellllll…………. I didn’t have pomegranate seeds on hand, so I used 4 medium, finely chopped dates (used in a similar salad I cooked from Blue Apron)– it turned out really well! I made the recipe just as listed. This Moroccan spice blend (Ras El Hanout) is easily made with spices you most likely have on hand. Taste the pilaf and adjust salt and pepper as needed. Just incase, here’s the link: http://www.epicurious.com/recipes/food/views/ras-el-hanout-101070. While the carrots are roasting, combine millet with 1 cup water and a pinch of salt. Cook the millet according to package instructions. Sharing is Caring :-). 1 lemon, zest (save the rest of the lemon for the salad) Cooked Millet 1 cup / 200 g uncooked millet 2 cups / 500 ml water 1/2 tsp sea salt. Am I missing it, or is it no longer available? Cook for 30 minutes or until … Add the chicken, and marinate for at least … Thanks! Serves: 4. Cut carrots on the bias,, about 1/16th of an inch thick. It also tastes great served with diced avocado. Toss together, taste and adjust salt/pepper to taste. While you can buy a Moroccan spice blend (Ras El Hanout), you can also create a blend at home. Simply rate it with the stars above ⭐or leave me a comment and rate it below. I still have some troubles with it in salads, I noticed that it clumps quite a bit when cold. Serve the pilaf over a bed of fresh … This looks so delicious! Only because millet is my go-to choice when I want a healthy “grain” that mimics couscous. Squeeze some lemon juice and drizzle some olive oil on top. Can anyone instruct me how to make 1/2 cup cooked millet? Want a little international spice with your millet? Place lentils and water in a pot. Cook: 45 minutes. Stir dressing into salad. Serve millet and roasted tomatoes with the squash. Get all the inspiration delivered directly to your inbox. on the Cookd Pro Theme, « Brussels Sprout Pasta with Lemon Cream Sauce, Butternut Squash Galette with Balsamic Onions and Ricotta ». Help please! It looks beautiful and delicious. I’m in love with this salad – its simple, delicious and really satisfying – It’s become a regular staple in my work lunch rotation. Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Hi Erin, Thanks for this recipe. Toss with the carrots, cucumber, … when the carrots were baking! Toss the squash with 1 tablespoon of oil and a generous pinch of salt and pepper. - Whole New Mom Set aside. When the millet mixture is finished, add the nutritional yeast, basil, spinach and toasted pine nuts. You have entered an incorrect email address! A really nice change for a salad. While the carrots are roasting, combine millet with 1 cup water and a pinch of salt. When I think of Moroccan food I think of fragrant spices, bright colours and sweet, savory flavors. It’s flavorful without being overpowering and works well with a wide array of vegetables. If the balance isn’t right, add a bit more. If you’ve had your fill of farro, this combination works equally well with other winter salad-friendly grains like wheat berry, barley, and quinoa, and millet. Your email address will not be published. This post contains affiliate links. https://www.epicurious.com/recipes/food/views/ras-el-hanout-101070 I used a pre-made blend but I’ve also blended my own with this recipe! Combine millet with lentils, carrots, onion, dates, parsley, pistachios, pomegranate, olives, and mint in salad bowl. I made this dish tonight since I had carrots and pomegranate from my CSA–I used cous cous as I didn’t have millet on hand, but I think millet might be a nice alternative. Zesty Moroccan Chicken & Roast Vegetable Salad with Quinoa. Required fields are marked *. Get the recipe: Moroccan Millet Salad. Apr 22, 2019 - Explore Naturally Ella's board "Millet Recipes", followed by 62695 people on Pinterest. I have been following your blog for a long time now. 1 cup hulled millet (I like Bob's Red Mill) 2 cups water. Low-FODMAP, Gluten-Free, Vegetarian. Ah, it got unlinked but it should be back now! The Ras El Hanout recipe calls for 1/2 tsp cayenne, but I can’t eat anything spicy (hot). My cous cous was the Israeli kind and worked, but I think a chewier grain would have been better. Sounds delicious! Make an extra large batch of the spice blend to use on other roasted vegetables. Preheat oven to 375˚. 1/2 teaspoon ground black pepper, divided. Could you send it my way? Bring water to boil, reduce to simmer. Additions: For amping up the protein, try adding chickpeas and/or feta. This is such a delicious recipe. Serve immediately or store in the refrigerator and enjoy later! Rinse, dry and roughly chop the spinach and basil leaves. Carrots: If you don’t have carrots or aren’t a big fan of carrots, sweet potatoes would be the next option followed closely by parsnips (not as pretty but I do like the flavor). The flavors were really nice and the textures were great too–crunch, chew, fresh… Really yummy! I have made this now a few times, it’s really and truly delicious. Squeeze lemon juice over salad followed by 2 tablespoons olive oil, adding more as desired. If it’s gone from your site, would you be so kind as to send me in the right direction? The instructions that I have found ask for far too much millet that is required for the salad. The sweetness of the roasted carrots is essential to the overall flavor of the salad + Moroccan spice blend. Thank you! It would only be 1/4 cup of millet with 1/2 cup of water in a small pan. All of us loved it and since I didn’t have any millet at hand, the salad worked beautifully with couscous . Speaking of hearty salads, here, nutty, dense farro offers the perfect base for guilt-free chopped kale and rich, earthy-sweet roasted butternut squash. Ciao Erin, thanks for last Friday dinner I used radicchio instead of parsley and it still turned out lovely. I recommend making a little more and having leftovers to use in another salad or meal. Preheat the oven to 400ºF. Scatter orange pieces over top. Pot pie sounds delicious, but this looks beautiful. This warm Moroccan roasted vegetable salad is packed with cold weather comfort foods, like butternut squash, apples, and pomegranate. 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