Couscous with millet and carrots
4 servings
45 minutes
This exquisite recipe combines tender millet with aromatic couscous, creating a unique texture and rich flavor. Such grain combinations were initially popular in European cuisine due to their nutritional value and ability to harmoniously pair with vegetables and spices. Carrots add sweetness and juiciness, while cumin reveals Eastern notes. Cilantro adds freshness, and roasted almonds provide a crunchy texture and nutty aroma. This dish is suitable for both a cozy dinner and a festive table. Serving it with lemon highlights its flavor palette. Rich in proteins and vitamins, this recipe is perfect for balanced nutrition while remaining incredibly delicious.
1
Preheat the oven to 200 degrees.
2
Heat 1 tablespoon of oil over medium heat, add millet and cumin, and fry, stirring thoroughly, until the millet turns brown.
- Olive oil: 4 tablespoons
- Millet: 1 glass
- Caraway seeds: 0.5 teaspoon
3
Add broth and bring to a boil.
- Chicken broth: 2.5 glasss
4
Reduce the heat, cover the grains, and continue cooking, stirring, until the millet is tender – about 25-35 minutes.
5
Now you can add carrots, salt, and pepper. The carrots should become soft.
- Carrot: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
6
In a separate pan, roast the almonds and peppers, stirring occasionally.
- Roasted almonds: 30 g
- Chili pepper: 0.3 teaspoon
7
Serve the millet drizzled with oil, with carrots and cilantro, garnished with almonds.
- Olive oil: 4 tablespoons
- Carrot: 6 pieces
- Cilantro: 20 g
- Roasted almonds: 30 g
