A simple recipe but full on taste and easy to make this millet couscous with chicken and spicy courgettes is great for the spring when courgettes are going to be in season. Millet is not actually a grain, but it is a grass seed and it is naturally gluten-free.
It takes longer to cook than traditional couscous, but it has a similar taste and can be used as a substitute for all couscous recipes. Gluen-free and asy digestible, millet is great if accompanied by roasted vegetables and some grilled meat, perfect for lunch boxes and as an easy dinner for the whole family.
This one is very simple and done with very easy-to-find ingredients, yet truly delicious. I felt full for the rest of the day but at the same time light and full of energy.
- A packet of chicken fillets
- 100 grams of millet
- 4 medium courgettes
- 2 garlic cloves
- some fresh thyme
- some chilly flakes
- extra virgin olive olive
- half a lemon
- sea salt to taste
Wash and slice the courgette, and put them in a pan with the garlic, some chilly flakes, and some olive oil. Let them pan-fry at low/medium heat in order not to burn the oil, and add a little water where necessary.
Cook the chicken fillets, in a pan with some olive oil, garlic, thyme, and two slices of lemon. In the meantime cook the millet, as you would do for quinoa, using two parts of water per millet and adding a little turmeric and some fresh thyme.
When everything is ready, put it together in a serving plate, adding a sprinkle of lemon juice. Dinner is ready! You can use the leftover for a great lunch box.