Middle Eastern Millet Salad-in-a-Jar

Directions

1. 1
   Special equipment: Four 16-ounce wide-mouthed glass jars with lids
2. 2
   Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and hot sauce in a small bowl.
3. 3
   Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan.
4. 4
   Make the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl.
5. 5
   Add the millet and 1 teaspoon salt. Stir, cover and reduce the heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes.
6. 6
   Assemble the salad: Using four 16-ounce wide-mouthed glass jars with lids, evenly divide the beets among the jars, then add the following in separate layers: the millet (press it down a little to make room), grape leaves, tomato-pepper salad, cucumbers and yogurt-hummus sauce. Top each with a sprinkling of za'atar. Pack the french-fried onions (about 2 tablespoons per salad) and the lemon wedge in separate small containers for transporting.
7. 7
   Remove it from the heat and let sit, covered, for 15 minutes.
8. 8
   Just before serving, transfer the jarred ingredients to a large bowl, add the onions and a squeeze of lemon juice and toss.
9. 9
   Add the oil, and fluff the millet with a fork.
10. 10
    Serve warm or at room temperature. (The millet can be made up to 2 days ahead and reheated in the microwave.)