Toast millet in a medium saucepan over medium-high heat until it begins to pop, 3 to 5 minutes. Add 1 cup (2 cups) water and a pinch of salt, and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat, covered, and set aside.

Cut the summer squash(es) in half lengthwise, and slice into half moons. Peel and thinly slice the carrot(s). Peel, halve, and dice the onion(s). Peel and mince the garlic. Halve the green beans.

Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add diced onion and minced garlic and cook until softened, 3 to 4 minutes. Add cinnamon and harissa paste and stir. Add sliced summer squash, sliced carrot, halved green beans, tomatoes, golden raisins, ½ tsp (1 tsp) salt, and a pinch of pepper. Bring to a simmer, cover and cook until vegetables are tender, 10 to 12 minutes.

Pick and finely chop the mint leaves. Finely chop the pistachios. Add chopped mint, chopped pistachios, 1 tbsp (2 tbsp) olive oil, a pinch of salt and pepper to a medium bowl. Stir the mint pistachio pistou to combine.

Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Remove vegetables from heat and add lemon juice. Taste, and add salt as necessary. Divide cooked millet between plates. Top with Moroccan vegetable tagine and mint pistachio pistou. Serve with lemon wedges. Bon appétit!