Bright and Bold Millet Tabbouleh - Clean Eating Magazine

Bright and Bold Millet Tabbouleh

Traditional tabbouleh is made with bulgur, or cracked wheat, but here we replace it with millet for a nutty flavor and fluffy texture. You can also use quinoa if you prefer; simply adjust the cooking instructions in step 1.
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Bright & Bold Millet Tabbouleh

Bright & Bold Millet Tabbouleh

Prefer grain-free? Try our Cauliflower Tabbouleh recipe!

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2/3 cup millet
  • Pinch+ 1½ tsp sea salt, divided
  • 4 scallions, thinly sliced
  • 2 cups diced cucumbers
  • 2 cups cherry tomatoes, halved or quartered if very large
  • 1½ cups cooked chickpeas or BPA-free canned, drained and rinsed
  • 1 cup finely chopped fresh flat-leaf parsley
  • 6 tbsp finely chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • 1/3 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1 to 2 cloves garlic, minced
  • Ground black pepper, to taste


  1. In a dry small saucepan on medium, toast millet until fragrant, about 3 minutes. Add 2 cups water and pinch salt. Bring to a boil, cover and simmer until water is absorbed, about 30 minutes. Turn off heat and let sit, covered, for 10 minutes or longer, up to 2 hours. (The longer millet sits, covered and off the heat, the fluffier it will be.)
  2. Transfer millet to a serving bowl and let cool. Fluff with a fork. Add remaining 1½ tsp salt and all remaining ingredients. Toss to combine.

Nutrition Information

  • Serving Size: 1/6 of salad
  • Calories: 323
  • Carbohydrate Content: 34 g
  • Cholesterol Content: 11 mg
  • Fat Content: 17 g
  • Fiber Content: 7 g
  • Protein Content: 9 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 631 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 10.5 g
  • Polyunsaturated Fat Content: 2 g