Salade de Millet Marocain (froide) | Moroccan Millet Salad (cold)

Source: https://ellerepublic.de/en/morroccan-style-millet-salad-with-chickpeas-carrots/

Introduction

Aromatic cold millet salad with chickpeas, carrots, dried fruit, roasted nuts, and warm spices. Makes great leftovers or lunch to-go. Serves noted; Prep 15 min; Cook 25 min; Total 40 min. Vegan if using maple syrup.

Ingredients

Salad

• 3/4 cup millet (or quinoa, couscous, or bulgur) (150 g)
• 2 medium carrots, peeled and julienned
• 4 green onions, thinly sliced (white and green parts)
• 1 x 400 g can organic chickpeas, rinsed and drained
• 1/3 cup organic cranberries, coarsely chopped (45 g)
• 1 small bunch flat-leaf parsley, chopped
• 1/4 to 1/3 cup lightly toasted pine nuts (30-40 g)

Dressing

• 5 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon honey (use maple syrup for vegan)
• 1 clove garlic, minced
• 1/2 teaspoon cumin powder
• 1/2 teaspoon sweet paprika powder
• 1/8 teaspoon cayenne powder
• 1/2 teaspoon sea salt

Directions

1. Cook millet per package: double water, gentle simmer covered 15 minutes, then rest 10 minutes off heat. Fluff and cool completely. (Optional: dry roast millet 4-5 minutes before cooking to enhance nuttiness.)
2. Toast pine nuts. Prep remaining salad ingredients.
3. Whisk dressing ingredients until combined.
4. In a large bowl, combine cooled millet, carrots, green onions, chickpeas, cranberries, and parsley. Drizzle dressing and toss to coat. Add pine nuts and toss again. Serve or refrigerate.
5. Great with diced avocado when serving.

Tips

• Cool millet fully before mixing to avoid wilting herbs and to keep grains separate.
• Adjust sweetness/heat with more honey/maple or cayenne to taste; salt to finish.
• Swap dried fruit or nuts as preferred (dates/apricots/raisins; almonds for pine nuts).

Optional Additions

• Add diced avocado when serving for richness.
• Use coarse sea salt like flor de sal for a clean finish.