Millet Couscous with Roasted Carrots

almond carrot cayenne cilantro couscous cumin healthy

Bon Appétit

4 Servings

Source

Ingredients

4 tablespoons olive oil, divided, plus more for drizzling

1 cup millet

½ teaspoon cumin seeds

2 ¼ cups low-sodium chicken broth

6 medium carrots, peeled, cut into 1” pieces

Kosher salt, freshly ground pepper

¼ cup roasted almonds, chopped

¼ teaspoon cayenne pepper

¼ cup fresh cilantro leaves with tender stems

Lemon wedges (for serving)

Method

Preheat oven to 400°. Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes.

Meanwhile, toss carrots with 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 15–20 minutes.

Heat remaining 1 Tbsp. oil in a small skillet over medium-low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes.

Serve millet drizzled with oil and topped with carrots, cilantro, almond mixture.