Ingredients
Directions
Add the millet, water, and garlic to a medium stovetop pot. Bring to a boil, then reduce heat to simmer. Cover and cook until tender, about 12–15 minutes. Let sit, covered, for 5 minutes after it’s done cooking.
Remove from the stovetop and stir in the parsley or cilantro, lemon zest, lemon juice, and salt and black pepper, if using.
Meanwhile, make the Chermoula Sauce: Add all ingredients to a food processor and blend until combined, about one minute.
Taste for additional ingredients of choice.
Depending on the consistency you’d like, add 1–2 tablespoons of water at a time until you reach the desired consistency (it should be like a pesto). Set aside.
Steam the broccoli: Heat a large stovetop pan on medium-high heat. Once the pan is nice and hot, add the broccoli and cook for 2 minutes, stirring often.
Add the water and cover for 3 minutes to steam. Remove the lid and set aside.
Assemble the dish: Divide the millet, broccoli, and chickpeas between bowls.
Drizzle the Chermoula Sauce over top.
Sprinkle Moroccan Bowl with Dukkah Seasoning, starting with 2 tablespoons. Taste and add more if desired. Add crushed red pepper flakes to taste, if desired.
Chef’s Notes
Substitutions
Substitute another quick-cooking whole grain for millet, like quinoa, bulgur wheat, or amaranth.
Instead of garlic, use ¼ cup diced onion or shallot.
In the Chermoula Sauce, substitute another herb of choice in place of cilantro, like parsley, chives, basil, or rosemary.
Instead of Dukkah Seasoning, simply toss in sesame seeds, sunflower seeds, or pumpkin seeds.
Prep Ahead
Make the Moroccan Baked Chickpeas ahead of time and store in an airtight container at room temperature for up to 7 days making this recipe.
Make the Dukkah Seasoning ahead of time and store in an airtight container in the refrigerator for up to one month before making this recipe.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
4 servings
770g
- Amount per serving
- Calories775
- % Daily Value *
- Total Fat 19g25%
- Saturated Fat 2.6g13%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 377mg17%
- Total Carbohydrate 127g47%
- Dietary Fiber 19g68%
- Total Sugars 11g
- Includes 0g Added Sugars0%
- Protein 30g
- Calcium 219mg17%
- Iron 10.2mg57%
- Potassium 1314mg28%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add the millet, water, and garlic to a medium stovetop pot. Bring to a boil, then reduce heat to simmer. Cover and cook until tender, about 12–15 minutes. Let sit, covered, for 5 minutes after it’s done cooking.
Remove from the stovetop and stir in the parsley or cilantro, lemon zest, lemon juice, and salt and black pepper, if using.
Meanwhile, make the Chermoula Sauce: Add all ingredients to a food processor and blend until combined, about one minute.
Taste for additional ingredients of choice.
Depending on the consistency you’d like, add 1–2 tablespoons of water at a time until you reach the desired consistency (it should be like a pesto). Set aside.
Steam the broccoli: Heat a large stovetop pan on medium-high heat. Once the pan is nice and hot, add the broccoli and cook for 2 minutes, stirring often.
Add the water and cover for 3 minutes to steam. Remove the lid and set aside.
Assemble the dish: Divide the millet, broccoli, and chickpeas between bowls.
Drizzle the Chermoula Sauce over top.
Sprinkle Moroccan Bowl with Dukkah Seasoning, starting with 2 tablespoons. Taste and add more if desired. Add crushed red pepper flakes to taste, if desired.
