Millet Tabbouleh

December 18, 2022

(Tabbouleh di Miglio)

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.

Ingredient List:

  • Makes 3-4 servings
  • 1 cup millet, rinsed well
  • 2 cups spring or filtered well
  • 1 teaspoon sea salt
  • 8-10 cherry tomatoes, coarsely chopped
  • 5-6 sprigs fresh mint, coarsely chopped
  • 1 bunch fresh flatleaf parsley, stems removed, coarsely chopped
  • ½ red onion, fine dice
  • 1/3 cup pine nuts
  • juice of 2 fresh limes
  • 3 tablespoons extra virgin olive oil

Step By Step Instructions:

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, parsley, onion, pine nuts, lime juice and olive oil. Mix gently to combine, taking care not to crush the tomatoes. Serve warm or at room temperature.