Eggplants and peppers are in season in Michigan right now! Find out what else is available seasonally in this guide HERE.
This recipe is a delicious warming meal that is great for fall as the seasons are changing and the cooler weather is setting in. Millet is a gluten-free grain but ideally it should be soaked prior to using to aid in digestion. Take your 3/4 cup millet and soak it overnight in a mixture of warm filtered water and 1 Tbsp lemon juice. In the morning, rinse and add to the recipe as described below.
Millet Couscous with Pepper, Chicken & Eggplant
¾ cup raw millet
Extra-virgin olive oil for tossing with the millet and for cooking
½ yellow or orange bell pepper, stem and seeds discarded, flesh cut into thin strips
1 large yellow onion, sliced
2 baby eggplants, scrubbed but not peeled, stem removed, flesh cut into thin rounds
1 pound boneless skinless organic chicken thighs or breasts, cut into strips ½” thick
5 cloves garlic, chopped
10 pitted green Niçoise or Castelvetrano olives, chopped
1 tablespoon coriander
1 tablespoon cumin
Sea salt to taste
Zest and juice of 1 lemon
Sweet paprika or sumac for garnish
Place millet and 1 ½ cups water into a pot. Bring to boil, then reduce heat to low. Cover and simmer for 20 minutes or until millet looks fluffy and is tooth-tender. Drain if necessary. Fluff with a fork, toss with a drizzle of extra-virgin olive oil, and set aside.
While the millet cooks, heat a generous drizzle of extra-virgin olive oil in a large skillet over medium heat. Add pepper, onion, and eggplant and cook for 10 minutes, stirring occasionally. Stir in the chicken strips and continue to cook for another 5 minutes or until onions are turning translucent and eggplant is soft.
Stir in remaining ingredients except for the garnish. Reduce heat to medium-low. Cook, stirring occasionally, for another 5 minutes or until eggplants are lightly browned on the bottom and the thickest piece of chicken is opaque when cut in half.
When serving, sprinkle with a dash of paprika or sumac—the bright red accent will make the dish even more eye-catching. Leftover couscous can be refrigerated for up to 4 days.
Makes 4 servings.