Name: Millet couscous with red onion, capers, lemon and chorizo
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon butter or olive oil; 2 chorizo sausages, sliced on an angle; 1 cup hulled millet; 2 cup chicken or vegetable stock; sea salt; 1 red onion, halved and finely sliced; 1/3 cup capers, drained; 1 lemon, juice; good drizzle extra virgin olive oil

Ingredients

2 tablespoon butter or olive oil

2 chorizo sausages, sliced on an angle

1 cup hulled millet

2 cup chicken or vegetable stock

sea salt

1 red onion, halved and finely sliced

1/3 cup capers, drained

1 lemon, juice

good drizzle extra virgin olive oil

Method

1.Melt the butter or olive oil in a large frying pan over medium heat. Add the chorizo and cook for 1-2 minutes on each side until browned and slightly crispy.

2.In a large saucepan, add the millet, stock and a pinch of sea salt. Bring to a soft boil, and then cover and simmer for 15 minutes, or until the grains absorb almost all of the stock. Stir once or twice, but be careful not to over-mix as this will break up the texture of the grains.

3.Remove from heat and leave covered for 10 minutes to finish absorbing stock.

4.Remove lid and fluff millet with a fork. Add chorizo, red onion, capers, lemon juice, olive oil and a good pinch of sea salt and pepper. Mix until just combined.

Women's Weekly Food