1 1/4 Cups Couscous, Rinsed And Drained (Or Millet If Desired)
2 1/2 Cups Vegetable Broth
1 Tablespoon Olive Oil
1 Onion, Chopped
6 Cloves Garlic, Minced
1 (10 Ounce) Package Frozen Chopped Spinach
1 Cup Chick Peas
3/4 Cup White Wine Vinegar
1 Teaspoon Minced Fresh Rosemary
4 Plum Tomatoes, Chopped
Sea Salt And Ground Black Pepper To Taste
1/2 Cup Grated Parmesan Cheese
Cook and stir couscous or millet in a large saucepan over medium heat until fragrant and toasted, 5 to 8 minutes.
Bring vegetable broth to a boil in a large saucepan; add millet and return to a boil. Reduce heat to medium-low, cover saucepan, and simmer until liquid is absorbed, 18 to 22 minutes.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 5 to 10 minutes.
Stir onion mixture, spinach, and Chick peas into millet; add wine vinegar and rosemary and stir. Increase heat to medium, cover saucepan, and cook, stirring occasionally, for 7 to 10 minutes. Add tomatoes, salt, and pepper; return cover and cook until tomatoes soften, 2 to 3 minutes. Remove saucepan from heat and stir Parmesan cheese into millet mixture.
You may add sliced wild mushrooms to the mixture when cooking the onion if desired. Quinoa would also be a good substitute for the couscous. Serve with pita and tatziki.