Gluten-Free Tabbouleh with Millet
In just three easy steps, this refreshing combination of millet and fresh herbs and vegetables comes together in a cool, refreshing salad or side dish. Whole-grain millet replaces the traditional bulgur wheat to make it gluten-free.
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Servings: 5 cups
Ingredients
- 3 tablespoons + 2 teaspoons extra-virgin olive oil, , divided
- 2/3 cup millet, , rinsed and drained
- 1 1/3 cups filtered water
- 1/2 teaspoon sea salt, , divided
- 1 medium lemon, , juiced
- 1/4 red onion, , chopped (or 3 scallions)
- 2 cups finely chopped parsley leaves, (loosely packed)
- 1/4 cup finely chopped mint leaves
- 1 medium cucumber, , peeled, seeded if watery, and cut into 1/2-inch cubes
- 2 Roma tomatoes, , seeded and finely chopped
Instructions
- Cook the millet: Warm 2 teaspoons of the oil in a saucepan over medium heat. Add the millet and toast, stirring, for 2–3 minutes, until it smells nutty. Add the water and 1/4 teaspoon salt. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 15–20 minutes, until the liquid is absorbed and the grains are tender but still separate. Remove from the heat, let stand (covered) for 5–10 minutes, then uncover and fluff with a fork. Spread the millet out on a tray to let extra steam escape so the grains will stay loose. Cool it to room temperature before combining with the other ingredients or refrigerate it overnight to increase resistant starch.
- In a large bowl, combine the cooked millet and lemon juice. Add the remaining 1/4 teaspoon salt, scallions, parsley, mint, cucumber, tomatoes, and the remaining 3 tablespoons olive oil. Toss gently with two large spoons or spatulas until thoroughly mixed.
- Serve at room temperature or chilled.