Moroccan-Spiced Millet-and-Lentil Salad

You might think of this salad as a versatile winter tabbouleh. Feel free to use any fruits and vegetables you have on hand.

Salad

• ½ cup millet
• ½ cup cooked lentils
• 2 medium carrots thinly sliced on sharp bias (½ cup)
• ½ medium red onion, thinly sliced (½ cup)
• ¼ cup sliced pitted Medjool dates
• ¼ cup chopped parsley
• ¼ cup roughly chopped pistachios
• ¼ cup pomegranate seeds
• 2 Tbs. minced green olives
• 1 Tbs. chopped mint
• 1 small orange, cut into pieces

Dressing

• ¼ cup cooked lentils
• 1 pitted Medjool date
• 2 Tbs. olive oil
• 2 Tbs. orange juice
• 1 Tbs. lemon juice
• 1 tsp. ras el hanout spice blend

1 | To make Salad: Cook millet according to package directions. Spread cooked millet on plate, and chill in refrigerator.
2 | Combine millet with lentils, carrots, onion, dates, parsley, pistachios, pomegranate, olives, and mint in salad bowl. Set aside.
3 | To make Dressing: blend all ingredients in blender until smooth; season with salt and pepper, if desired.
4 | Stir Dressing into Salad. Scatter orange pieces over top.