Moroccan Niçoise with Labneh and Golden Millet

Name: Moroccan Niçoise with Labneh and Golden Millet
Yield: Serves 4
Cuisine: French
Ingredients: 1½ cups cherry tomatoes, halved; za’atar; 1 cup roughly chopped cilantro, tender stems included; ¼ teaspoon sea salt; 4 hardboiled eggs, peeled and halved; ¼ teaspoon saffron; lemon juice; 1 teaspoon turmeric; 1 cup water; ½ cup millet; ½ cup dry-cured black olives or Niçoise olives, pitted; extra-virgin olive oil; 1 cup whole milk or 2% plain yogurt; 1 head green leaf lettuce, torn; ¼ cup raisins; 4 mini cucumbers, cut on a bias into ¼-inch slices; 3 scallions, sliced; ¼ cup roasted almonds, chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Having been to Nice, France, I can assure you I made it a priority to eat a “real” Salade Niçoise. Well, good news: as long as the ingredients are fresh, the North American versions are practically indistinguishable from the “real” ones (less the rosé and bread accompanying the meal—France wins by a long shot in that regard). They’re one of the original bowls thanks to their artful composition, and here, I’ve melded countries and flavors for a nouveau take on the lunchtime classic.

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Kiwi Rik

4 years ago from New Zealand

Couldnt get the millet to cook and it remained coarse and gritty so was not used. Rest of the flavours were wonderful, especially as I didnt have the almonds so subbed in Tamari roasted sunflower seeds and tamari roasted pumpkin seeds.

Matthew Cockerill

4 years ago from Japan

Thanks for the review, and the suggestions for substitutions.
There is a good discussion of the challenge of cooking millet here, which might be helpful for future attempts!

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