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1
Make the millet: Bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat.
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2
Add the millet and 1 teaspoon salt.
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3
Stir, cover and reduce heat to medium-low.
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4
Cook the millet until it's tender and all the water has been absorbed, about 20 minutes.
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5
Remove the pan from the heat, and let sit, covered, for 15 minutes.
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6
Add 2 tablespoons of the oil, and fluff the millet with a fork.
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7
Serve warm or at room temperature.
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8
(The millet can be made and refrigerated, covered, up to 2 days ahead.
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9
Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
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10
Cook the sausage: While the millet cooks, heat the remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat.
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11
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.
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12
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.
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13
Assemble the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
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14
Build the bowls: Divide the millet evenly among 4 bowls.
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15
Make neat piles and/or rows of the sausage, tomato-pepper salad, pickled beets, grape-leaf coins, cucumbers, sauce.
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16
Sprinkle with some french-fried onions and za'atar and serve with a lemon wedge.
