Tweaked from my sister’s famous couscous salad
This comes from my (twin) sister’s recipe collection. I’ve been meaning to tweak n’ eat it for a while because it’s one of my all-time favourite salads.
We’re all foodies in my family and we often get together for pot-luck-y style meals. I’m always hopeful that my sister will bring this salad because it’s so fresh with a simple blend of flavours and textures that is pure perfection.
The only thing I changed was swapping millet for couscous. Couscous is pretty sneaky because unbeknownst to a surprising many, it’s actually made of wheat. Use whatever grain you have a hankering for here – quinoa will also work!
Tip: get yourself a fine-mesh strainer and like any grain – rinse your millet well before cooking.
1. In mason jar – combine the red wine vinegar, cumin, salt, pepper and olive and give it a good shake.
2. In a large bowl, toss the cooked and cooled millet together with all the veggies and the beans. Drizzle the dressing on top and serve atop a bed of greens if you like!