Pregnancy Friendly Harissa-Orange Millet Pilaf with Chickpeas & Zucchini
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Learn more →Ingredients
4 servings
For the millet
- 1 cup millet
- 2 cups low-sodium vegetable broth
- ½ tsp fine sea salt
For the vegetables
- 3 tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- 2 tbsp harissa paste
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground coriander
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp orange zest (from about 1 medium orange)
- 2 tbsp fresh orange juice
- salt and pepper to taste
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Rinse the millet in a fine-mesh strainer under cold running water until the water runs clear, about 30 seconds. Drain well.
- 2
Combine the rinsed millet, vegetable broth, and ½ tsp sea salt in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the liquid is fully absorbed and the millet is tender and fluffy, about 18–20 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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