1/2 c. diced yellow summer squash
1/2 c. diced zucchini
1/2 c. diced red onion
1 c. cooked chick-peas (canned)
3 c. cooked millet
2 tbsp. olive oil
1/4 c. parsley
1 clove garlic, minced
1/2 tsp. cumin
1/2 tsp. curry powder
1/2 tsp. dried red pepper flakes
1/2 tsp. salt
Ground pepper to taste

Saute squash, zucchini, onion and garlic in hot oil for 5 minutes. Stir in remaining ingredients, except parsley. Cook until hot (about 8 minutes). Garnish with parsley before serving.

(To make millet, stir 1 1/2 cups of millet in a heavy skillet over medium heat until seeds turn golden (5 minutes or so). It will pop a little as it browns. DO NOT ADD ANY FAT TO PAN! Remove from heat and combine 3 cups of boiling water and 3 chicken bouillon cubes. Place on low heat, cover and let cook about 20 minutes. Let stand a few minutes before you fluff with fork.)