Moroccan Millet

I think I have mentioned before my love for Thai food. Well, before there was Thai, I had another food-love: Moroccan food! I haven't made anything Moroccan inspipred lately so tonight I decided to make a side dish that was sort of like Moroccan couscous. I chose millet, but this recipe could easily be made with couscous as well.

We had this Moroccan Millet with mahi mahi topped with a rub from a place called Savory Spice shop. When I lived in Colorado, I LOVED this place...and fortunately for me...and you!...they ship their yummy spices, extracts, and so much more. I sound like a paid advertisement- I'm not. I just really love/ miss that place. If you are ever in the Boulder/ Denver area it's a neat place to visit/ stock up on some good quality spices :)
Moroccan Millet

Serves 2-3

Ingredients

- 2 T olive or grapeseed oil

- 1 tsp ground cumin

- ¼ tsp ground clove

- ½ tsp ground cinnamon

- ½ tsp turmeric

- Pinch of cardamom

- ½ tsp sea salt

- ½” piece of ginger root, grated (I use a Microplane, or you could use ½ tsp ground ginger)

- ½ onion, diced

- 1 garlic clove, minced

- 1 clementine or small orange (also can sub 2 Tbsp orange juice)

- Vegetable broth

- ½ cup uncooked millet

- 1/2 red or green bell pepper, diced

- ½ zucchini, diced (or broccoli would be nice too)

- ½ cup raisins or chopped dates (optional)

Method

- In small saucepan heat the oil.

- Add the cumin, clove, cinnamon, turmeric, cardamom, salt, ginger and onion and sauté until the onion is translucent about 3-5 minutes over medium heat

- Then add the minced garlic and chopped pepper and sauté another minute or so

- In a blender or food processor, puree the clementine. Then add enough vegetable broth to make 1 ½ cups of liquid

- Add this liquid when the garlic is done sautéing and bring to a boil

- Add the millet and lower the heat to a simmer. Cook covered for about 25-30 minutes (this may vary based on your millet cooking instructions)

- Add the ½ zucchini and raisins or dates (if using- we don’t add these but they would make the dish more completely Moroccan :), fluff, and serve right away

- We had ours with Mahi-mahi fillets topped with Limnos Lamb Rub from Savory Spice Shop to complete the Mediterranean-themed dinner!