a couscous alternative: millet salad
I seem to be stuck on a bit of a salad trend – as can be expected given the hot summer we in Toronto have been so fortunate to finally experience this year. A few weeks ago I was assigned the dinner meal at a cottage gathering and I felt the menu I’d planned would be nicely rounded by a couscous-esque salad. But as I try to limit my wheat intake, traditional couscous wasn’t an option. I had some millet on hand along with some fresh mint from my mom’s garden (good for more than just mojitos), so I searched for an easy salad that foot the bill and came across this recipe. Millet is a nutritious ancient grain that is low in fat and a source of vegetable protein and dietary fibre. It contains more B vitamins, copper and iron than whole-wheat grains and brown rice. Here’s my tweaked version…
1/2 cup frozen peas, thawed
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup red radish, quartered and thinly sliced
4 tbsp olive oil
2 tbsp lemon juice
1 tbsp fresh mint, finely chopped
- Prepare millet, by simmering 1/2 cup of the uncooked grain with 1 1/2 cups of water in a medium sized sauce pan for about 30 minutes or until tender. (If the grain is kept covered and not stirred while simmering, it will be fluffy and separate like rice.)
- Place the cooled millet and the rest of the ingredients in a medium-sized bowl and toss well to combine. Salt and pepper to taste.
Serves 4-6 as a side dish.