Low FODMAP Moroccan Millet Couscous Salad
Whole grains are simmered in spices and tossed with feta cheese, carrots, cucumbers, scallions, and craisins in this gluten-free and Low FODMAP Moroccan Millet Couscous Salad.
Servings 6 people
Ingredients
- 1 cup hulled millet (I like Bob's Red Mill)
- 2 cups water
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 cup shredded carrots
- 1 cup diced cucumber
- 4 scallions, thinly sliced (green parts only)
- 1 cup crumbled feta cheese
- 1/2 cup halved green or kalamata olives
- 6 tablespoons sweetened dried cranberries
- 1/2 cup toasted pine nuts
- 1/4 cup apple cider vinegar
- 1/4 cup FODY Garlic Infused Oil
Instructions
- Combine the millet, water, coriander, turmeric, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large sauce pan. Bring to a boil over high heat. Reduce heat and simmer, covered, 15 - 20 minutes, until most of the water is absorbed. Remove from heat, keeping covered, and let steam 10 minutes. Cool. (To speed up cooling - spread hot millet out on a cookie sheet and let cool to room temperature.)
- Once millet has been cooked and cooled, transfer to a large bowl. Toss with the carrots, cucumber, scallions, feta, olives, sweetened dried cranberries and pine nuts.
- Make the dressing by whisking the vinegar, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Toss dressing with the millet and vegetable mixture.
- Serve salad at room temperature or chilled.