Couscous is a North-African (Moroccan) dish made from wheat (regular flour and semolina from durum wheat). It is not a whole grain but kind of pasta like made from dough. But the size and taste does resemble a grain, actually a pseudograin: millet! So millet, for me, is the perfect way to make a glutenfree couscous. In this case I combined millet with courgette, sun dried tomatoes, red onion and garlic. And of course lovely spices.

Paleo and millet

Since millet is a pseudograin it is not Paleo and therefor not suited for AIP either. If you want to venture out a bit, millet is a great option to start with. Note that in this recipe I also use sundried tomatoes, which are nightshades and also not (strict) paleo.

Medical Medium and millet

All pseudograins are glutenfree and can be eaten as filler foods within the Medical Medium lifestyle. It’s actually way on top of the preferred grains (with oats, quinoa, amaranth and teff a bit behind).

Couscous from millet with courgette, sundried tomatoes, red onion and garlic

Eating glutenfree but craving North-African couscous? Just make it with millet! Millet is a glutenfree pseudograin with a lovely sweet bite.

Rate Pin Print

Cook Time 30

Total Time 30

Free from beef, chicken, ferment, fish, grains, legumes, peanuts, seeds

Diet medical medium, vegan

Keyword couscous

Cuisine African, Mediterranean

Course dinner

Servings portions

Calories 461

Equipment

cooking pot
frying pan
garlic press
knife
sieve

Ingredients

¾ cup millet (175 gr)
1½ cups water (350 ml)
1 courgette
1 large red onion
4 cloves garlic
4 sundried tomatoes in oil or dry if you want to avoid to much oil
1 tsp paprika powder
1 tsp coriander seeds ground or whole seeds
½ tsp cumin seeds ground or whole seeds
¼ tsp cinnamon ground
1 pinch Celtic sea salt to taste
2 tbsp extra virgin olive oil

Instructions

Wash the millet, best to use a sieve and running water. This water is not the water mentioned in the ingredient list, that is for cooking the millet.
Put the millet with water in a cooking pan. Let it cook softly with the lid on for 5 minutes for the millet to have some bite. Cook 10 minutes for softer millet. When cooked leave it in the pan with the lit open. It will still absorb some water.
While the millet is cooking chop the onion and fry in the olive oil until translucent.
Press the garlic and add.
Wash and cut the courgette. I usually cut the whole courgette lengthwise twice. Then make slices of a little less than half an inch (1 cm). Add and stir until the courgette turns a bit golden brown.
Cut the sundried tomatoes in small pieces. Add in with all the species. Grind them first if you use whole seeds. Stir.
Add in the millet. Enjoy!