This Moroccan-style salad is bright and full of flavor, thanks to the sweet grated carrots, the nutty millet, and the pop of pomegranate seeds. This healthy salad tastes better because it has both fresh herbs and spices in it.
Ingredients: 1 cup millet. 2 cups water. 4 large carrots, peeled and grated. 1/2 cup pomegranate seeds. 1/2 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup sliced almonds. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste.
Instructions: Run cold water over the millet and let it drain. Bring 2 cups of water to a boil in a saucepan. Turn down the heat, cover, and simmer for 15 to 20 minutes, or until the millet is soft and the water is absorbed. Take it off the heat and let it cool down. Grate the carrots and put them in a large bowl. Add the pomegranate seeds, chopped cilantro, chopped mint, and sliced almonds. Mix the lemon juice, ground cumin, ground cinnamon, salt, and pepper in a small bowl with a whisk. Whisk the dressing together and then pour it over the cooked millet and carrots. Add everything to the bowl and mix it well. Cold is the best way to serve the Moroccan Carrot Salad with Millet and Pomegranate. Have fun!
Prep Time: 15 minutes
Cook Time: 20 minutes
michael k taylor
