Harissa Couscous / Millet Pot

Harissa Couscous / Millet Pot

Ingredients:

• Couscous OR millet, 70 g (millet is naturally gluten-free)

• Hot vegetable stock, 70-100 ml

• Spring onions, finely chopped, 3-4

• (Mint leaves, roughly chopped, 1 tbsp. OR dried mint, 1 tsp.)

• Cherry tomatoes, halved, 1 handful

• Harissa, 1 tsp. OR tabasco, 2-3 drops

• Olive oil, 1 tbsp.

• Lemon juice, 1-2 tbsp.

• (Lactose-free) feta cheese, crumbled, 50 g

Instructions:

Tip couscous into a heatproof bowl. Add spring onions, mint and cherry tomatoes.

Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.

Top with crumbled feta cheese.

If you use millet instead of couscous, follow these adjustments:

1. Unlike couscous, millet requires cooking. Rinse 70g of millet under cold water, then place it in a pot with 140-160 ml of vegetable stock (about twice the amount of liquid as millet

   
   

2. Bring the stock to a boil, then reduce the heat and let it simmer, covered, for about 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes to steam.

   
   

3. Use a fork to fluff the millet before mixing it with the other ingredients.

   
   

4. Once the millet is cooked, proceed with the rest of the recipe as written—adding spring onions, mint, cherry tomatoes, harissa, olive oil, lemon juice, and feta.

Bon appétit! ❤️