{"id":54290,"date":"2017-07-08T22:01:11","date_gmt":"2017-07-08T20:01:11","guid":{"rendered":"https:\/\/ellerepublic.de\/hirsesalat-mit-kichererbsen\/"},"modified":"2020-05-06T15:41:54","modified_gmt":"2020-05-06T13:41:54","slug":"morroccan-style-millet-salad-with-chickpeas-carrots","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/morroccan-style-millet-salad-with-chickpeas-carrots\/","title":{"rendered":"Morroccan-Style Millet Salad with Chickpeas & Carrots"},"content":{"rendered":"

When I think of Moroccan food I think of fragrant spices, bright colours and sweet, savory flavors. And in my world, this translates to a dish that is full of warm spices (like cumin, cayenne and paprika), fresh herbs, some toasted nuts and sweet dried fruit. And in this case, carrots for color and chickpeas, cause I simply love them. So here it is, a Moroccan-style millet salad with chickpeas and carrots.<\/p>\n

A Morroccan-Style Millet Salad inspired by memories of Paris<\/h2>\n

My earliest memories of Moroccan food were during all my trips to Paris to visit my very best friend who was lucky enough to live the Paris life of glamour with her professional athlete husband. Okay, one child arrived after another, and yet another, so it wasn\u2019t glamour all the time, even if she managed to look the part with her high-heels and kids in tow. Though, one thing remained the same, every visit meant dining at some new Moroccan restaurant she discovered during my absence. That meant lots of delicious tajines, a plate of couscous and an assortment of exotic side dishes. So naturally, Moroccan food also makes me think of couscous, and when I think of couscous, I think of millet. Only because millet is my go-to choice when I want a healthy \u201cgrain\u201d that mimics couscous.<\/p>\n

\"Morroccan-Style<\/a><\/p>\n

\"Morroccan-Style<\/a><\/p>\n

Millet \u2013 a great gluten-free substitute for couscous<\/h2>\n

Actually a seed, this ancient \u201cpseudo-grain\u201d has a delicious nutty flavor and a texture that resembles a cross between quinoa and couscous, which is why I like it so much. Plus it\u2019s gluten-free and full of nutrients like magnesium, B vitamins, and fiber. Let’s not forget, it\u2019s also a highly alkaline food \u2013 meaning it prevents deterioration of our cells!
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Millet is easy to prepare and versatile<\/h2>\n

Millet cooks up in a mere 15 minutes, plus another 10 minutes if standing time. Yes, it\u2019s that fast, which makes it a great (and healthier) alternative to couscous since it can also be used in the exact same way. When I say versatile, I mean highly versatile. Millet can be eaten warm or cold, cooked al dente or longer with more liquid to resemble polenta, for breakfast, lunch or dinner. Yes, this gluten-free pseudo-grain not only tastes great, but it has limitless possibilities.<\/p>\n

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\"Morroccan-Style<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Morroccan-Style Millet Salad with Chickpeas and Carrots<\/h2>
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