Are you familiar with millet? This is a super tasty, healthy, affordable low-fodmap grain. The texture is very similar to couscous so it is a great alternative to wheat couscous! (it is also gluten free).
Every time I make couscous I end up using different vegetables, I just use the vegetables that I have on hand and are in season. In this version uses carrots, courgette and sweet potatoes, but feel free to use your own favorite veggies.
To this I added some rainsins for sweetness, and chickpeas and seeds for filling and bite. I know some of these ingredients contain small amounts of fodmaps, but as long as you use them in small amounts it should be fine!
This couscous taste even better the next day so it is perfect to take with you for lunch or to a picknick!
Millet couscous (dinner, serves 4)
300 grams millet
4 carrots (use different colours if you can find them!)
1 large or 2 small sweet potato (approx. 300 gram)
4 tablespoons of raisins (normal – no sultanas)
1 can (200 gram) of chickpeas
6 tablespoons of sunflower seeds and pumpkin seeds
1 teaspoon asafoudita (optional)
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cumin
salt and black pepper to taste
- Cook the millet according to the package instructions, by using only the recommended amount of water so that it cooks dry.
- Slice the courgette, carrots and sweet potatoe in to medium sized pieces.
- Steam the sweet potato (or bake in the oven) for about 20-30 minutes untill they are soft.
- In a frying pan, heat up some olive oil (or other oil). Stir-fry the courgette and carrots for 10 minutes. Add the spices and keep stirring for a few minutes. Add the raisins, chickpeas, sweet potato and seeds and heat for a few more minutes.
- Once the millet is cooked, combine all the millet with the vegetables and stir everything together.