Millet Tabbouleh
Tabbouleh is the perfect recipe for millet. What is great about tabbouleh is how fresh tasting it is because of the volume of freshly chopped raw veggies and herbs.
Prep Time: 10 min
Cook time: 20 Minutes
Yield: 7 Cups
Ingredients
- 1 cup millet, rinsed
- 2 cups filtered water
- 1 tsp celtic sea salt
- ⅓ cup extra virgin olive oil
- 2 Tbsp lemon juice
- 1 large garlic clove, crushed
- 1 ½ cups roma tomatoes, diced small (3-4 romas)
- 1 ½ cups cucumber, diced small (almost 1 cuke)
- 3 green onions, sliced finely
- 1 ½ cups fresh parsley, chopped small
- ¾ cups fresh cilantro, chopped small
- ½ tsp sea salt flakes
Directions
- In a medium sauce pan bring water to boil, add millet and then reduce heat to low, simmering with lid on for 18-20 mins.
- Remove from heat, and fluff with fork and allow to cool with lid off for 30-60 mins. Texture should be firm but not crunchy and neither mushy.
- Combine olive oil, lemon juice and crushed garlic and allow to stand.
- Chop veggies as per above descriptions and place in a large bowl.
- Add millet when it is completely cool
- Pour dressing over mixture and toss well seasoning with sea salt to taste.
- Garnish with parsley or mint and serve at room temp or chilled.