This recipe was inspired by a recipe (click here) I came across in the local newspaper. It was made with traditional wheat couscous and a bunch of high-FODMAP ingredients, but I saw the potential for it to become a flavorful low-FODMAP dish. I got to work.
My first job was to replace the couscous. I decided on millet, which was recently approved as low-FODMAP by Monash, and because of its small grains, similar to traditional couscous. I kept the carrots, cucumber, olives and feta, but replaced the raisins with a smaller amount of dried cranberries and garlic with garlic oil. I also threw in some scallions, which was a delicious choice. Instead of chickpeas, I added pine nuts. Of course, I kept the lovely spices that the couscous is simmered in.
The final dish came out amazing! I love the combination of flavors and textures. The complex spices and salty feta balance out the sweet, chewy cranberries and cool, crisp cucumber. I've been eating this as a main dish for lunch (try throwing in some Basic Baked Tofu or grilled chicken for some protein), but you can also serve it as a side dish. I was just thinking that this would make a great side for Grilled Chicken Satay Kabobs. Mmmm......you know, I think I'll add that to next week's menu!
Moroccan Millet 'Couscous' Salad
Low-FODMAP, Gluten-Free, Vegetarian
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
1 cup sliced scallions, green parts only (about 1 bunch)
1 cup crumbled feta cheese
1/2 cup halved green or kalamata olives
1/2 cup sweetened dried cranberries (Craisins)
1/2 cup toasted pine nuts
1/4 cup apple cider vinegar
1/4 cup homemade Garlic-Infused Oil*
- 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, craisins 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.
* Nicer Foods Garlic-Infused Oil works great in this recipe! Because it is so concentrated, I recommend using 1/2 to 1 teaspoon Nicer Foods Garlic-Infused Oil and 1/4 cup extra virgin olive oil instead of homemade garlic-infused oil.