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Spiced Millet Salad

Servings 3 Servings
Author Kath Younger


  • ~2 cups cooked millet or couscous
  • 1 medium eggplant cut into discs, grilled, then cubed ( <— crucial to the flavors!)
  • 1/4 red bell pepper finely diced
  • 1 can chickpeas including bean goo for stickiness and moisture
  • 1/2 cup raisins
  • 1 cup arugula steamed, then chopped (or spinach or another green or omit)
  • 1/4 cup pecan pieces or walnuts or almonds
  • A lot of garam masala and turmeric maybe 1 tbsp each (or cinnamon!)
  • Salt to taste will be more than you think
  • Black pepper and cayenne to taste
  • Maybe some olive oil if you still need some liquid and moistness 1 tbsp


  • Stir it all up, let sit for at least an hour in the fridge to cool and absorb!