Glutenfree couscous from millet with licorice, honey and dates

dinner

couscous & rice | side dish

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Couscous is a North-African (Moroccan) dish made from wheat (regular flour and semolina from durum wheat). It is not a whole grain, but a bit similar like a pasta made from dough. It has gluten, so unfortunately I can’t eat it. But the size and taste resembles a glutenfree grain, actually a pseudograin: millet! So millet, for me, is the perfect way to make glutenfree couscous. In this case I combined millet with honey and dates, after I cook it in licorice tea.

What to serve with this side dish?

I made this with a rhubarb stew, but you can pick any other Mediterranean or Middle Eastern stew.

Two white plates with rhubarb stew with sweet potato and brown lentils. Milklet with dates on the side. Vertical orientation. — Rhubarb stew with brown lentils and sweet potato

Two white plates on a white background. With a chickpea stew with eggplant, tomatoes, onion, garlic, sage, thyme and rosemary. — Chickpea stew with eggplant, tomato, lemon, sage, rosemary and thyme

Light yellow bowl with green pea stew with porcini, leeks, sweet potato and Swiss chard. Onm a dark backgrounbd, vertical orioentation. — Green pea stew with porcini mushrooms, leeks and Swiss chard

White and cream bowl with a red lentil stew with shiitake and spinach, with steamed potatoes. Vertical orientation on a light background. — Red lentil stew with shiitake mushrooms and spinach

Ingredients

Millet – Use whole millet, to resemble couscous.
Licorice – Chopped into small pieces that can make tea.
Water – To make the tea, prferably boiled but if not available as hot as possible.
Dates – Medjoul dates cut into fine pieces. To add to the already cooked millet.
Raw honey – Also to add to the already cooked (and slightly cooled) millet.

Raw honey

Be sure to use raw honey that is completely natural and has no added sugar. Preferable from a local beekeeper. Honey is made by bees: they collect nectar from flowers. In the hive they add enzymes to the nectar and evaporate the water content by flapping their wings. This process turns the nectar into honey. So honey contains healthy enzymes from the bees. Those enzymes will be destroyed if honey is heated over 100 Fahrenheit (40 degrees Celsius).

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) and can even be eaten on a cleanse (simplified 369 or the first 3 days of an original 369) .

Other recipes with millet

Glutenfree couscous from millet with courgette, sun dried tomatoes, onion and garlic. In two bowls on a light background. — Glutenfree ‘couscous’ from millet with courgette, dried tomatoes and garlic

Grilled white asparagus with millet, flaked almond, fig and orange maple sauce on white plates with a dark background. Taken vertically. — Grilled white asparagus with millet, fig, almonds and an orange maple sauce

A rustic brown plate, stacked up high with an arugula salad with millet, sundried tomatoes, yellow bell pepper and shaved almonds on top. Placed on a wooden board on a dark background. — Arugula salad with millet, dried tomatoes, yellow bell pepper and shaved almonds

Rustic pink bowl on a woorden board with a summer millet salad with peach fennel carrots and dates. The bowl is taken vertically. — Millet salad with peach fennel carrots and dates

FAQ

Is this recipe vegan?

No, it has honey. You can replace with maple syrup to make it vegan.

Is this recipe Medical Medium?

Yes! Millet is a preferred filler food.

Can this recipe be eaten on a Medical Medium cleanse?

Yes, but only on a simplified 369 or the first 3 days of an original 369.

Is this recipe AIP paleo?

No, millet is a pseudograin.

‘Couscous’ from millet with courgette, sundried tomatoes and garlic

Marjolein

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Eating glutenfree but craving North-African couscous? Just make it with millet! Millet is a glutenfree pseudograin with a lovely sweet bite. Here I cooked the millet in licorice tea and added honey and dates.

Rate Pin Print

Cook Time 15

Total Time 15

Servings servings

Calories 403

Course dinner

Dish couscous & rice, side dish

Cuisine African, Mediterranean

Equipment

cooking pot
sieve
knife
tea pot or glasses

Ingredients

¾ cup millet
1½ cups water
2 tbsp licorice cut into small pieces
2 tbsp raw honey can be replaced with maple syrup
3 to 4 dates

Instructions

Poor 1½ cups of really hot water or cook it. Mix with the licorice. Set aside for about 10 minutes to make.
Wash the millet, best to use a sieve and running water.
Put the millet into a cooking pan. Poor in the tea through a sieve, so you don't get any licorice pieces into the millet.
Let it cook softly for 12 minutes. When cooked leave it in the pan to cool. It will still absorb some water.
Cut the dates (remove the pit). Add in with the honey.

Notes

Serve with Middle Eastern of Mediterranean dishes.

Nutrition

Glutenfree ‘couscous’ from millet cooked in licorice with dates and honey

What to serve with this side dish?

Ingredients

Raw honey

Medical Medium and millet

Other recipes with millet

FAQ