Moroccan Bean Salad Over Millet

This addictive salad is adapted from the Eating Well's original.  In addition to being delicious, it's quick and easy...win, win, win.

Ingredients:
2 t. + 3/4 c. extra-virgin olive oil, divided
1 c. millet
2 c. boiling water
2 small cloves garlic, peeled
1.5 t. salt, divided
6 T. lemon juice

3 T. ground cumin

1/4 + 1/8 t. ground cinnamon

2 15-oz. cans kidney beans, drained and rinsed

2 15-oz. cans chickpeas, drained and rinsed

1 c. shredded carrot (I buy bags of pre-shredded carrot.)

1.5 c. chopped fresh parsley

Method:

In a large saucepan, heat 1 t. olive oil.  Add the millet and toast until the grain becomes tan-colored.  Cautiously add the 2 c. boiling water (It will boil violently once it hits the saucepan.) and another 1 t. oil.  Stir, cover, reduce heat, and simmer for 25 - 30 minutes or until grains have desired texture or all water is absorbed.

While the millet is cooking, sprinkle the garlic with 3/4 t. salt, and mash with the side of a knife or with a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 3/4 t. salt, remaining 3/4 c. olive oil, lemon juice, cumin, and cinnamon.  Whisk to combine.

Stir the kidney beans, chickpeas, carrot, and parsley into the lemon dressing. Serve at room temperature over the cooked millet.  Serves 4.

NOTE:  To make only the bean salad without the millet, make only 2/3 of the lemon dressing:  1/2 c. olive oil, 1 clove garlic, 1 t. salt, 1/4 c. lemon juice, 2 T. cumin, and 1/4 t. cinnamon.