Doesn’t this just look like a couscous dish! What if I tell you it’s not!
For this Moroccan meal I actually used a different and unprocessed ingredient which tastes just as fluffy and delicious as couscous.
What I always loved most about creating healthy meals, is using alternative ingredients to recreate a unhealthy option. It doesn’t only make eating healthier easier, but it is also so much fun as you have to become creative in the kitchen.
Don’t get me wrong, couscous is not an unhealthy food, however couscous is actually a processed product created out of wheat, which makes couscous contain gluten. There are many people who try to avoid gluten, because they are sensitive to it. Personally I like to eat as whole foods as possible, I still eat couscous from time to time. However, I was just very excited about trying to find an alternative to create the same kind of taste and texture, because I love experimenting in the kitchen and I actually prefer the taste and texture of this magical ingredient I will share with you in a second.
The ingredient which I used to recreate the couscous is millet.
I have created more recipes on my blog with this beautiful ingredient already. Here are some of my favorite.
The reason why I love millet so much is that it is just as fluffy and soft as couscous. The taste is very neutral which makes it perfect for all kind of meals, sweet as well as savory. You can flavor it very easily with spices, dressings everything and Millet is a rich source of fiber, protein, minerals and B vitamins. as you can hear, I love it!
- 1/2 cup of millet
- 2/3 of an eggplant
- 2/3 zucchini to mix in the millet
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 cup of tomato sauce
- 1/2 cup chickpeas
- Al-Andalus spice ( a mix of cumin, coriander seeds, smoked paprika, black pepper, fennel seeds, oregano, anise seeds, laurel, parsley)
Start by cooking the millet (for 1 cup of millet use 3 cups of water) for about 20 minutes.
While the millet is cooking, cut 1/3 of the eggplant, 1/3 of the zucchini and 1/2 of both the red and yellow bell pepper into small cubes. Put them in a separate pan and sate them until they have become soft and a little crispy.
Cut the remaining parts of the vegetables into big pieces and grill them in a grill-pan.
When the millet is done mix in 1 teaspoon-1 tablespoon of the Al-Andalus and add the cut up veggies. For the tomato sauce which we will put on top, mix in 1/2 teaspoon of the same spices as used in the millet and heat it up you can do this in a small pan or in the microwave.
Add the millet onto a plate, add some of the tomato sauce and chickpeas on top and finally place the grilled veggies on top of the chickpeas as garnish.
I hope you all are having a beautiful weekend!