Millet Couscous with Roasted Carrots
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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