Friday, October 2, 2015

Moroccan Spiced Millet And Lentil Salad

Moroccan Spiced Millet And Lentil Salad
Serves 6
You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand. 
½ cup millet
½ cup cooked lentils
2 medium carrots thinly sliced on sharp bias (½ cup)
½ medium red onion, thinly sliced (½ cup)
¼ cup sliced pitted Medjool dates
¼ cup chopped parsley
¼ cup roughly chopped pistachios
¼ cup pomegranate seeds
2 Tbs. minced green olives
1 Tbs. chopped mint
1 small orange, cut into pieces

¼ cup cooked lentils
1 pitted Medjool date
2 Tbs. olive oil
2 Tbs. orange juice
1 Tbs. lemon juice
1 tsp. ras el hanout spice blend

1 | To make Salad: Cook millet according to package directions. Spread cooked millet on plate, and chill in refrigerator.

2 | Combine millet with lentils, carrots, onion, dates, parsley, pistachios, pomegranate, olives, and mint in salad bowl. Set aside.

3 | To make Dressing: blend all ingredients in blender until smooth; season with salt and pepper, if desired.

4 | Stir Dressing into Salad. Scatter orange pieces over top.

No comments: