Gluten-Free

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.

Prefer grain-free? Try our Cauliflower Tabbouleh recipe!

Servings
6
Prep Time
25 min
Cook Time
45 min
Duration
70 min

Ingredients

  • 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

Preparation

  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