Millet Couscous with Buttermilk Recipe

Millet Couscous with Buttermilk

• Level: Easy
• Yield: 6 servings
• Nutritional Information Per Serving (1/6 of recipe): Calories 342, Total Fat 9 g, Saturated Fat 5 g, Carbohydrates 59 g, Dietary Fiber 4 g, Sugar 31 g, Protein 8 g, Cholesterol 20 mg, Sodium 414 mg
• Total Time: 1 hr 55 min
• Preparation: 20 min
• Resting Time: 45 min
• Cooking: 50 min

Discover the ancient allure of millet, a staple cultivated across Africa for millennia. This refreshing millet couscous delights as a cooling dessert or nourishing breakfast. Swap mango for your favorite fruits and ignite your culinary creativity!

Ingredients

Millet:

• 3 tablespoons unsalted butter
• 1 cup millet
• 1 cinnamon stick
• 1/2 teaspoon kosher salt

Mango and Ginger Syrup:

• 1/3 cup sugar
• One 1-inch piece ginger, unpeeled, sliced into 3 rounds and lightly crushed
• 1/2 vanilla bean, split lengthwise and seeds scraped out
• Pinch of kosher salt
• 1/2 mango, diced

Buttermilk Mixture:

• 3 cups buttermilk
• 5 tablespoons sugar
• 3 gratings of whole nutmeg or a pinch of ground nutmeg

Instructions

1. For the millet: In a medium saucepan over medium heat, melt the butter. Add the millet and cinnamon stick, stirring so the millet is evenly toasted in the butter, about 3 minutes. Pour in 1 3/4 cups water and add the salt. Once boiling, reduce heat to low, cover, and simmer for 25 minutes. Fluff with a fork and transfer to a bowl to cool fully.
2. For the mango and ginger syrup: While the millet simmers, combine the sugar, ginger slices, vanilla bean seeds and pod, salt, and 2/3 cup water in a small saucepan. Bring to a boil, then reduce heat to simmer until sugar dissolves and the syrup thickens slightly, roughly 15 minutes. Remove from heat and stir in the diced mango immediately. Set aside to cool. Before serving, discard the ginger pieces and vanilla pod.
3. For the buttermilk: Whisk together the buttermilk, sugar, and nutmeg in a medium bowl or pitcher until the sugar is fully dissolved. Keep refrigerated until ready to serve.
4. To serve, spoon the cooled millet into six small bowls, pouring approximately 1/2 cup of buttermilk over each portion. Add diced mango on top and drizzle with the prepared syrup. Savor every aromatic bite!