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.


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