COUSCOUS WITH A DIFFERENCE
We took inspiration for our millet salad from the popular couscous salads. For couscous (durum wheat semolina balls) to be wholesome and nutrient-dense, we would need to make it ourselves. Because the packaged couscous is an industrially produced instant product. In North Africa, this semolina, real couscous, is still made by the women themselves. Since this would mean quite a bit of effort for our salad and millet also finds a home in Central Europe, we decided to use it. We believe that far too little attention is paid to this nutrient-rich and gluten-free grain.
INGREDIENTS FOR 4 PEOPLE
- 200 g golden millet
- 700 ml water and 50 ml whey (alternatively apple cider vinegar) for acidification
- 200 ml chicken broth (alternatively water)
- 1 teaspoon salt
- 1 Anise star
- 3 tablespoons dried cranberries or physalis
- 4 dried tomatoes
- 1 half pomegranate
- 1 half bunch green onions
- 1 bunch cilantro or parsley
- 3 sprigs mint
- Juice of one lemon or orange
- 2 tablespoons white wine vinegar
- l tablespoon balsamic vinegar
- l TLHoney
- 200 ml olive oil
- 4 garlic cloves
- l red onion
- 1 tsp. chili flakes,
- 1 tsp curry
Soak the golden millet in water and a sip of whey for 12 hours.
- Put the acidified millet in a sieve and rinse with water.
- Cook the millet with water, chicken broth, aniseed and salt until soft, about 10 minutes.
- Add the dried tomatoes, cranberries or physalis and simmer for 5 minutes.
- Put the golden millet in a bowl, remove anise seed
and mix with white wine vinegar, balsamic vinegar, honey, 150 ml olive oil and lemon juice.
- Peel and dice the onion, peel and chop the garlic cloves.
- Heat 50 ml olive oil in a pan, sauté the garlic with curry and chili flakes, add the onion briefly, mix with the tomato paste and chili sauce. Bring the mixture to the boil briefly and add to the salad.
- Optional topping: freshly chopped walnuts roasted in a pan (without oil).
- The salad goes well with meatballs or fish
- In summer the dried tomatoes can be replaced with fresh ones
- When children join in the meal:
The spiciness of the chili flakes and chili sauce can vary greatly. If you don’t want the salad to be too spicy, it’s better to approach the spiciness slowly and add less at first or omit a spicy component.