Millet Couscous With Buttermilk Recipes
MILLET WITH CRUSHED ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup millet as the label directs; let cool. Toss 1 zucchini (cut into half moons) in a colander with a pinch of salt; let stand 10 minutes. Squeeze handfuls to crush and drain some of the liquid; transfer to a bowl. Add 2 tablespoons lime juice, 1 minced serrano and a pinch of salt; toss. Add the millet, 2 tablespoons olive oil and 1/2 cup chopped cilantro. Toss; season with salt.
LIME COUSCOUS WITH MINT
Steps:
- In a medium saucepan over medium-high heat, bring chicken stock, lime juice concentrate, salt and orange olive oil to a boil.
- Stir in couscous, cover and remove from heat. Let stand 5 minutes.
- When ready to serve, fluff couscous with a fork and stir in mint and parsley.
TOASTED COUSCOUS BROCCOLI SLAW WITH BUTTERMILK DRESSING
A quick homemade buttermilk substitute gives a great tangy flavor to this salad with fresh broccoli and toasty couscous.
Provided by Food Network Kitchen
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Stir the lemon juice into the milk; let curdle for 10 minutes.
- Cut the broccoli into small pieces and, working in two batches, put in a food processor and pulse until finely chopped. Boil the broccoli just until it is no longer raw tasting, 1 to 2 minutes. Drain in a fine-mesh sieve; squeeze out the excess water. Put in a large bowl, add the milk mixture (homemade buttermilk), mayonnaise and parsley and toss to coat.
- Toast the couscous in a dry skillet until it turns deep golden brown, about 2 minutes. Add to the broccoli mixture and season with salt. Stir to combine.
TIAKRI (STEAMED MILLET COUSCOUS)
These steamed lentil-sized balls of millet flour are a traditional special-occasion food in Senegal. I had my first taste of tiakri at the baptism of a girlfriend's nephew. The tangy taste of the buttermilk and the almost Wheatena-like flavor of the small pellets of millet reminded me of my childhood.
Provided by Food Network
Categories side-dish
Yield Serves 6
Number Of Ingredients 5
Steps:
- Place the millet flour in a medium-sized bowl and dampen it slightly with the water. Form small lentil-sized balls from the dampened flour by rubbing them around in your hands. Think kindergarten and making beads. (You may need more or less water depending on the texture of your millet flour, so add the water gradually.) When the balls are made, place them in the top part of a couscoussière or a steamer and steam until they are cooked through, about 20 minutes. When ready, remove and allow the tiakri to cool to room temperature. While the milled balls are cooling, add the sugars to the buttermilk and stir well to make sure that it is well mixed. When the milled balls have cooled, place them in a serving bowl, pour the sweetened buttermilk over them, and serve.
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