Millet couscous with red onion, capers, lemon and chorizo

Eleanor Ozich takes dishes that usually contain gluten and reworks them with alternative grains and nuts

  • 35 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.

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