Millet "Couscous" Salad

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers a protein boost, while canned beans are more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice is a flavorful alternative, and vinegar is often less expensive.

Toast 3/4 cup millet in a frying pan over medium heat for 5-6 minutes until fragrant.

Bring 1 1/2 cups water to a boil in a pot or kettle.

Lower the heat and slowly add hot water to the toasted millet, stirring in salt.

Cover and simmer for 15-20 minutes, then remove from heat and let stand covered for 10-15 minutes before fluffing with a fork.

In a large bowl, combine cooked millet, mung sprouts, soaked peanuts, chopped spinach, and pomegranate seeds.

In a separate bowl, whisk together lemon juice, olive oil, chopped dates or sugar, and season with salt and pepper.

Pour the vinaigrette over the salad and mix well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens