Moroccan Spiced Millet and Lentil Salad

By devogirl

You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand.
Veg Times Oct 15

nutritional information Per Per 2/3-cup serving:
Calories: 225 Protein: 6 g Total Fat: 8 g Saturated Fat: 1 g Carbohydrates: 34 g Cholesterol: 0 mg Sodium: 122 mg Fiber: 6 g Sugar: 12 g

Ingredients

• Salad
• 1/2 cup millet
• 1/2 cup cooked lentils
• 2 medium carrots thinly sliced on sharp bias (1/2 cup)
• 1/2 medium red onion, thinly sliced (1/2 cup)
• 1/4 cup sliced pitted Medjool dates
• 1/4 cup chopped parsley
• 1/4 cup roughly chopped pistachios
• 1/4 cup pomegranate seeds
• 2 Tbs. minced green olives
• 1 Tbs. chopped mint
• 1 small orange, cut into pieces
• Dressing
• 1/4 cup cooked lentils
• 1 pitted Medjool date
• 2 Tbs. olive oil
• 2 Tbs. orange juice
• 1 Tbs. lemon juice
• 1 tsp. ras el hanout spice blend

Details

Servings 6
Adapted from vegetariantimes.com

Preparation

Step 1

1 | To make Salad: Cook millet according to package directions. Spread cooked millet on plate, and chill in refrigerator.

2 | Combine millet with lentils, carrots, onion, dates, parsley, pistachios, pomegranate, olives, and mint in salad bowl. Set aside.

3 | To make Dressing: blend all ingredients in blender until smooth; season with salt and pepper, if desired.

4 | Stir Dressing into Salad. Scatter orange pieces over top.