Tibetan-inspired Spiced Millet Cuscuz

Ingredients

In this Tibetan-inspired adaptation, the traditional Brazilian cuscuz nordestino is transformed by incorporating Tibetan spices and flavors. The original dish typically uses cornmeal as the base, while this recipe replaces it with millet, a staple grain in Tibetan cuisine. The addition of Tibetan spices such as cumin, coriander, and turmeric gives the dish a distinct Himalayan flavor profile. The use of colorful vegetables and tangy tomato chutney further adds to the uniqueness of this fusion dish. We alse have the original recipe for Cuscuz nordestino, so you can check it out.

• 2 cups (400g) millet 2 cups (400g) millet
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Tomato chutney, for serving Tomato chutney, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the millet under cold water and drain well.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground cumin, ground coriander, ground turmeric, and grated ginger to the saucepan. Stir well to combine the spices with the onion and garlic.
4. 4.
   Add the diced carrot, bell pepper, and frozen peas to the saucepan. Sauté for a few minutes until the vegetables are slightly tender.
5. 5.
   Add the rinsed millet to the saucepan and stir to coat it with the spices and vegetables.
6. 6.
   Pour the vegetable broth into the saucepan and season with salt to taste. Bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the saucepan, and let the millet simmer for about 20 minutes or until all the liquid is absorbed and the millet is tender.
8. 8.
   Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
9. 9.
   Fluff the millet with a fork and transfer it to a serving dish.
10. 10.
    Garnish with fresh cilantro and serve the Tibetan-inspired spiced millet cuscuz with tomato chutney on the side.

Treat your ingredients with care...

• Millet — Rinse the millet thoroughly under cold water to remove any impurities before cooking.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the other ingredients.
• Tomato chutney — You can make your own tomato chutney by combining chopped tomatoes, onions, garlic, vinegar, sugar, and spices. Simmer the mixture until it thickens to a chutney-like consistency.

Tips & Tricks

• For added flavor, toast the millet in a dry skillet before cooking it.
• Customize the vegetable mix by adding other seasonal vegetables of your choice.
• Serve the Tibetan-inspired spiced millet cuscuz with a side of yogurt or raita for a cooling contrast.
• Experiment with different spices to create your own unique flavor profile.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Tibetan-inspired spiced millet cuscuz as a main dish accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled tofu or roasted vegetables.

Presentation advice

To enhance the presentation, mold the cooked millet cuscuz into a round shape using a small bowl or ramekin. Invert it onto the serving plate and garnish with a sprig of fresh cilantro. Serve the tomato chutney in a small bowl on the side for dipping or drizzling.