Ingredients

• 1 cup millet, rinsed
• Kosher salt
• 2 tablespoons plus 1 teaspoon olive oil
• 1 pound merguez or fresh chorizo sausage, casings removed
• 1/3 cup Greek yogurt
• 1/3 cup hummus
• Juice of 1/2 lemon, plus remaining half, quartered
• A few dashes of hot sauce
• 1 medium ripe tomato, finely chopped
• 1/2 small green bell pepper, seeded and finely chopped
• 1/2 cup fresh parsley leaves, finely chopped
• 1/2 cup sliced pickled beets
• 4 stuffed grape leaves, sliced into coins
• 1 Kirby cucumber, sliced into thin rounds
• 1/2 cup crispy french-fried onions
• 1 tablespoon za'atar

Instructions

1. Make the millet: Bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the millet and 1 teaspoon salt. Stir, cover and reduce heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes. Remove the pan from the heat, and let sit, covered, for 15 minutes. Add 2 tablespoons of the oil, and fluff the millet with a fork. Serve warm or at room temperature. (The millet can be made and refrigerated, covered, up to 2 days ahead. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
2. Cook the sausage: While the millet cooks, heat the remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add the sausage, and cook, stirring frequently and breaking up into smaller, bite-size pieces, until the sausage is browned and cooked through, about 5 minutes.
3. Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, hot sauce and 1/4 teaspoon salt in a small bowl.
4. Assemble the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
5. Build the bowls: Divide the millet evenly among 4 bowls. Make neat piles and/or rows of the sausage, tomato-pepper salad, pickled beets, grape-leaf coins, cucumbers, sauce. Sprinkle with some french-fried onions and za'atar and serve with a lemon wedge.