Middle-Eastern Summer Squash Salad

• juice of 1/2 a lemon
• 1 1/2 tablespoons olive oil plus more for saute pan
• 1/2 tablespoon honey plus 1 tsp.
• 1/8 teaspoon ground allspice
• 1/4 teaspoon paprika
• 1/8 teaspoon cumin
• 1/8 teaspoon ground coriander
• 1 garlic clove, crushed
• 1/4 teaspoon sea salt
• 3/4 cup millet, uncooked
• 1 1/2 cups water or vegetable broth
• 1/2 red bell pepper, diced
• 1 medium zucchini, diced
• 1 small yellow summer squash, diced
• 1/4 cup raisins
• 1/4 cup golden raisins
• ground black pepper, to taste

1. To begin, bring water and bouillon powder in heavy saucepan to a boil. When boiling, gently stir in millet and cover with a lid. Lower heat to simmer and cook for 15 minutes. When done, set aside.
2. While grain is cooking, stir together the lemon juice, honey, olive oil, spices, and garlic. Set aside.
3. Dice onion, bell pepper, and summer squashes into a medium dice. Heat a large saute pan over medium-high. Pour in enough olive oil to lightly coat bottom of pan. When hot, add the onion, and saute for 15-20 minutes, until slightly caramelized. After about 15 minutes, stir in the bell pepper. Add a dash of water and remaining honey to sweeten and help caramelize.
4. When onions are sweet and golden, stir in the zucchini, summer squash, and raisins. Saute for 5-10 more minutes until squash is slightly soft. Stir in the cooked millet and the dressing. Adjust seasoning with pepper and spices to taste.

olive oil, honey, ground allspice, paprika, cumin, ground coriander, garlic, salt, millet, water, red bell pepper, zucchini, summer, raisins, golden raisins, ground black pepper

Taken from food52.com/recipes/23101-middle-eastern-summer-squash-salad (may not work)