Millet is an ancient seed, originating from Africa and North China. As it is gluten-free it’s often used as a replacement for gluten grains. It’s also rich in calcium and B vitamins. The cooked grains closely resemble fine couscous and, when dry-roasted, develop a rich and nutty flavour.
Millet and pearl couscous pilaf with aubergines and green chilli dressing
- 380g (2 cups) millet
- 10ml (2 tsp) olive oil
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- 2,5ml (½ tsp) ground ginger
- 500ml (2 cups) water
- 250g (1 cup) cooked pearl couscous
- 45ml (3 tbsp) sunflower seeds, toasted
- 40g (¼ cup) sultanas or cranberries
- 3 spring onions, chopped
- baby aubergines, sliced, grilled and chopped
- Maldon Sea Salt and freshly ground black pepper, to taste
Green chilli dressing
- 125ml (½ cup) natural yoghurt
- 1 green chilli, seeded and chopped
- juice of 1 lime
- 45ml (3 tbsp) olive or avocado oil
- baby spinach, to serve
- spring onions, to serve
- sugar snaps, to serve
Heat a large non-stick frying pan over high heat, add the millet and olive oil and toast, stirring, until slightly toasted, 6 – 7 minutes.
Add the cumin, coriander and ginger, and toast for another minute. Add the water and simmer until absorbed, 10 – 15 minutes. Remove from the heat and fluff with a fork (as you would with couscous).
Combine the millet mixture with the pearl couscous, sunflower seeds, sultanas or cranberries, spring onions and aubergines, and season well.
For the dressing, place all of the ingredients in a blender and blitz to form a green, spicy yoghurt.
Place the pilaf on a platter, dress with chilli dressing, and serve with baby spinach, spring onions and sugar snaps.