Name: Millet Couscous with Roasted Carrots
Yield: 4 Servings
Ingredients: 4 tablespoons olive oil, divided, plus more for drizzling; 1 cup millet; ½ teaspoon cumin seeds; 2 ¼ cups low-sodium chicken broth; 6 medium carrots, peeled, cut into 1” pieces; Kosher salt, freshly ground pepper; ¼ cup roasted almonds, chopped; ¼ teaspoon cayenne pepper; ¼ cup fresh cilantro leaves with tender stems; Lemon wedges (for serving)

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Yossy Arefi

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