MILLET COUSCOUS WITH ROASTED PARSNIPS, PUMPKIN, AND MINT

Millet is a gluten-free, BB-esque whole grain that acts in lieu of couscous (a small pasta made from wheat) in this North African–inspired side. Parsnips contribute an inherently cinnamon-spiced taste and meaty texture, balancing cubes of creamy pumpkin and refreshing mint.

Serves 4–6

1 (2–3 pound) creamy-fleshed pumpkin such as red kuri or butternut, peeled, seeded, and cut into ½-inch cubes

2 parsnips, peeled and cut into 1-inch matchsticks

2 tablespoons refined avocado oil or extra-virgin olive oil

½ teaspoon salt, plus more to taste

ground black pepper, to taste

⅔ cup millet

1⅓ cups low-sodium vegetable stock or water

1 cup fresh mint, finely chopped

2 tablespoons lemon juice

2 teaspoons ground cumin

Preheat oven to 425ºF. On a large-rimmed baking sheet, toss pumpkin, parsnips, oil, salt, and pepper. Roast for 30 to 35 minutes, until tender and beginning to brown. Transfer to a large mixing bowl.

While vegetables are roasting, bring millet and stock or water to a boil, reduce to simmer, cover, and cook for 20 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with a fork and add to bowl with roasted vegetables along with mint, lemon juice, and cumin; toss to combine, season with additional salt, if desired, and serve warm or room temperature.