Millet Tabbouleh
I am a huge fan of Mediterranean cuisine, and I’ve been craving tabbouleh (tabouli) for quite some time now. I’ve also been playing around with creating grain salads that will keep in the fridge for a few days and decided it was the perfect time to make a gluten-free tabbouleh. Since millet has a hearty texture, I figured it would be an excellent substitution for couscous/bulgur wheat most commonly used to make tabbouleh.
I was pleasantly surprised, to say the least, at how well this recipe turned out. First, it was super easy to make. Second, the millet was the perfect replacement; the juices combined very well, and the texture remained light and fluffy. I was most delighted when I had it the second day. The flavors had time to marinate, and the millet started to “chunk” and imitate a feta cheese flavor and texture. Yum! I honestly have to say that this recipe far exceeded my expectations and actually tasted better than traditional tabbouleh.
In fact, I’m pretty confident this “tabbouleh” can be transformed into another dish in it’s entirety. Next time, I’m going to add beans to round out the protein content. Also, I think this would make the perfect neutral “healthy” dish to bring to picnics, barbeques, parties and the like. The taste is so amazing that people won’t even register it’s vegan and super healthy. 
For a little taste variation and added protein, by all means add avocado or cooked beans. I think it would taste divine!
Ingredients
- 1 cup millet, soaked 12 hours with 1 tsp. apple cider vinegar
- 1 medium-sized cucumber, diced small
- 3-4 roma tomatoes, diced small
- 1 large garlic clove, finely minced
- 3 green onions, sliced thin
- 1 ½ cup fresh parsley, finely chopped
- 3/4 cups fresh mint, chopped small
- 1/3 cup EVOO
- juice of 1 lemon
- Pink Salt to taste
Instructions
- Drain and rinse the millet.
- Add 2 cups purified water to a saucepan, bring to boil and add millet. Reduce heat to low, and simmer for approximately 20 minutes, or until most of the water has evaporated.
- Keep checking, because you want the millet to be slightly moist when you take it off the heat. If the water evaporates sooner than 20 minutes, add a little more water.
- Once finished, remove millet from heat, and allow to cool. You can also prepare the millet ahead of time if you plan on serving this as a cold salad.
- In a large bowl, combine cooked millet, chopped cucumber, tomato, mint, parsley green onion and garlic.
- Add EVOO and lemon juice, and begin to fold the mixture gently.
- Add Pink Salt to taste, and continue to fold until thoroughly combined.
- Set in the fridge for 1-4 hours to allow flavors to meld nicely.
This quick and easy tabbouleh is definitely a crowd pleaser. Feel free to add it to your list of party recipes, or simply make a big batch and store in the fridge to enjoy for a couple of days. Do you have any gluten-free grain salads you enjoy making regularly? Please share your recipe in the comments section below. Also, if you found this post to be helpful, intriguing or mouthwatering, please spread the word and share on FB or tweet about it.
About Me
Hiya! Glad you landed here. My name is Kim, and I am a yogi with a smoldering passion for nutrition and healthy living. This passion is so hot, that it’s literally the only thing I want to do, besides yoga, that is. I spend most of my days in spandex, and when I’m not on my mat or soaking up vitamin D at the beach, I’m either in the kitchen, behind my computer, or on the phone with clients—all so I can change lives one bite (or coffee enema) at a time.
My mission is to inspire as many people as I can to expand their awareness and broaden their horizons by giving a voice to the healthiest choices that create abundant, radiant health. My Instagrams
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