Place the millet in a sieve and rinse under hot running water. Cook according to package instructions and allow to soak for 15 minutes.
Meanwhile, toast the sesame seeds in a small pan without fat over medium heat.
As soon as it takes on color, add the cumin and fry until fragrant, then set aside. Then roast the cashews all over in the same pan until golden brown.
Cut the dates into sticks. Halve the peppers lengthwise and remove the seeds. Then cut into fine rings. Pull the basil leaves from the stem and cut into strips.
And put everything aside.
For the dip, grate the zest of the lemon and roughly chop the pulp. Add the soy yoghurt, lemon zest, lemon pulp, sesame puree and 100 ml water to the blender and puree thoroughly until all the ingredients are fluffily combined (alternatively, put all the ingredients in a tall container and pass them through with the hand blender). Season with a little salt, pour the dip into a small bowl and refrigerate.
Fry the planted.chicken all over until crispy over medium heat.
Place the swollen millet in a large bowl and fluff it up slightly with a fork.
Fold in cumin, sesame, cashews, date sticks and basil leaves.
Spread the fried planted.chicken herbs & lemon on the oriental millet couscous.
Serve with sesame lemon dip.
For example, a winter endive salad goes well with this.