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Pearl millet (PM) is the fifth most important cereal crop in the world after rice, wheat, maize, and sorghum. To date no previous studies have evaluated the nutritional characteristics and health promoting activity of the Moroccan variety. In this focus, this study aims at characterizing Moroccan Pennisetum glaucum seeds for their chemical composition (fibers, oil, proteins, fatty acids, minerals and phenolics), and antioxidative and antibacterial properties of polar and apolar fractions. The Moroccan variety contains considerable amount of proteins (10.84 ± 0.22%), Oil (6.45 ± 0.12%), Calcium (Ca) (211.01 ± 5.12 mg/100 g) and Magnesium (Mg) (174.04 ± 3.12 mg/100 g). Manifestly, PM is a good source of lipids since the major fatty acids found in PM oil were oleic (38.39%) and linoleic (36.61%). Moreover, phenolic and flavonoid content of PM fractions varied from 4.19 ± 0.21 to 22.78 ± 0.42 mg GAE/g fdw, and from 0.75 ± 0.30 to 15.60 ± 2.74 mg RE/g fdw, respectively. Antioxidant evaluation resulted in higher activity for the ethanolic fraction (208.01 ± 2.54 mg TE/g fdw (DPPH)/8.29 ± 0.11 mg TE/g fdw (TEAC)/21.20 ± 0.57 mg AAE/g fdw (FRAP)). Furthermore, the antibacterial activities of the obtained fractions on gram negative and positive bacteria (Escherichia coli, Citrobacter freundii, Salmonella spp., Staphylococcus aureus, Bacillus sp., Bacillus cereus and Listeria ivanovii) were evaluated using disk diffusion method. The results show that among all fractions, only the ethanolic fraction exhibited an antibiotic effect on all tested bacteria. Keywords: Nutritional characteristics, Antibacterial, Antioxidant, Pearl millet, Fatty acids, Phenolics