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Millet Tabbouleh

Serve 4

Prep Time 20 min

Cook Time 20 min

This Millet Tabbouleh makes the perfect picnic salad or side to any dish. It’s excellent with some hummus and pita, but can also be served with any veggie-centric dish. It’s traditionally served as a side, but this herb-packed salad can also be transformed into a main when topped with a plant-based protein of your choice.

  • 2/3 cup (140 g) uncooked millet

  • Juice of 1 large lemon juice (3–4 tablespoons)

  • 1/4 cup high-quality extra virgin olive oil

  • 1 clove of garlic, finely minced or crushed

  • 1 cup (163 g) Roma tomato, finely diced

  • 1 cup (124 g) regular or English cucumber; seeds removed and diced

  • 2 bunches parsley, thick stems removed and leaves finely chopped

  • 1/4 cup mint leaves, finely chopped

  • 3–5 green onions, thinly sliced

  • 1 teaspoon celtic sea salt, or more to taste

  1. Cook the Millet: Add the millet, 1 1/3 cups (315 ml) of water, and a pinch of salt to a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to medium low; simmer for 20 minutes, then remove the lid and fluff with a fork. Transfer to a bowl and let cool.

  2. Prep: In the meantime, combine the lemon juice, oil, and garlic together in a small bowl and let marinate while the millet cooks; this helps to mellow out the garlic flavor and infuse the oil. You can also chop and prepare the remaining ingredients during this time.

  3. Assemble: Once the millet has cooled in its bowl, add the tomato, cucumber, parsley, mint, green onions, salt, and garlic/lemon/oil mixture to the bowl. Use a spatula to fold everything together until all ingredients are uniformly distributed. Let sit for at least 10 minutes, to allow the flavors to mingle.

  4. Serve: Serve chilled, and as desired; this dish is a fresh & filling side to a meal, or can be topped with protein of choice for a main.

  • Oil-Free: You can replace the oil with 1/4 cup of tahini, but this will affect the final flavor. Whisk the lemon juice, tahini, and an additional 1/4 – 1/2 cup of water together before adding the garlic. Once a thin dressing forms, stir in the garlic and let sit.

Why substitute couscous with millet?

Millet is often called a grain because of it’s grain-like consistency, it is actually a seed. Millet is naturally gluten-free and packed with vitamins and minerals whereas couscous is made of highly processed wheat containing gluten and poor in nutrient, Because of the richness of nutrients in millet as an unprocessed seed, it is a far healthier choice than highly processed couscous but they look really similar when cooked. Therefore, millet is an excellent alternative to couscous. If you’re having difficulties finding millet, quinoa is another great gluten-free substitute!

Recipe creator:

Caitlin Shoemaker from #FromMyBowl


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