Millet Tabbouleh

Name: Millet Tabbouleh
Cuisine: Italian
Ingredients: 3 tablespoons extra virgin olive oil; juice of 2 fresh limes; 1 cup millet, rinsed well; 1 teaspoon sea salt; 8-10 cherry tomatoes, coarsely chopped; 2 cups spring or filtered water; 2 cups spring or filtered water; ½ red onion, fine dice; ⅓ cup pine nuts; 5-6 sprigs fresh mint, coarsely chopped; 1 bunch fresh flatleaf parsley, stems removed, coarsely chopped

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I love the idea of tabbouleh but I really don’t love the idea of bulgur. I have made this gorgeous dish with quinoa with great results. I decided to try the nutty, grounding grain millet for this version.

Ingredients

1 cup millet, rinsed well
2 cups spring or filtered water
1</

Europe
Italy
Gluten-free
Vegan

Method

Place the millet and water in a saucepan over medium heat and bring to a boil. Add salt and reduce heat to low. Cover and cook until the liquid has been absorbed, about 20-25 minutes. Fluff the millet with a fork and transfer to a mixing bowl and allow to cool slightly before proceeding so as not to cook the tomatoes and herbs.

When the millet has cooled to warm, fold in tomatoes, mint,