Tabbouleh is one of those fresh herby salads that begs to be made this time of the year. It has been HOT outside and we are bound and determined to NOT turn on our air conditioning. So “cooking” something isn’t going to happen. Cue the summer cold grain salad.
Tabbouleh is a powerful and healthful salad with large quantities of parsley, mint and tomatoes. I stepped it up a few notches by using millet, which is gluten-free, instead of the bulgur wheat or couscous that is typically used.
Which brings to mind my wonderful co-worker Jessica. She is just the nicest person in the world. When I go into work, and she is there, I am so happy because I know my day will be good no matter what. We work well together and she is just the salt of the earth ~ himalayan salt (inside joke).
Check out Jessica’s YouTube channel, “Jess It Up” here.
Recently due to some health concerns, Jessica had to stop eating wheat. She is doing much better but sometimes struggles with what to eat. So I am dedicating this post to Jessica in hopes that she finds happiness with millet as a great substitute for any recipe calling for bulgur or couscous.
She and Al were my tasters for this recipe. Al actually told me that he could eat it everyday for at least six months ~I think he likes it. He also said that it would be an amazing dish to take for a potluck. I have been bringing it with me for my lunch at work. It’s also a great side dish.
- We are going to soak this grain. Millet is low in phytic acid but wouldn’t it be great to reduce it more? Plus, soaking reduces the cooking time and I am all for that right now.
- If you choose to NOT soak the millet, please use 1 1/2 cups of water instead of 1 cup when cooking.
- Check your millet for stones but be aware that the black millet is just unhulled and perfectly fine to eat.
- Heirloom, farmer’s market or homegrown tomatoes only! Tomato flavor, I mean really good tomato flavor, is so important to this recipe. Do not buy yucky, picked when green tomatoes for this recipe. Splurge!
- Make sure to use organic lemons for the zest.
Yield: 4 main dish servings or 8-10 side dish servings
Time: 1 hour
- 1 cup millet
- 1/4 cup extra virgin olive oil
- 6-8 Tbsp. lemon juice (2-3 lemons)
- zest of 2 lemons
- 1 bunch parsley – flat leaf, chopped to desired consistency
- 1/4 cup mint, chopped to desired consistency
- 2 cups tomatoes, diced
- 1/2 red onion, minced
- 1/2 cup pine nuts, toasted
- 1 tsp. pepper
- 3/4 tsp. salt
Rinse millet well and soak overnight (or 8-12 hours). Note: the water will not be clear. After soaking period, drain and rinse. Okay to store in the refrigerator for up to 48 hours.
Add rinsed millet to a medium sized pot. Add 1 cup of water. Turn heat to medium and bring to a low boil. Reduce to a simmer, cover and cook for 15 minutes or until water has been absorbed. Place in a mixing bowl and set aside to cool .
Millet should remain whole and not mushy.
While millet is cooking, toast pine nuts. They can be toasted in a toaster oven on the toast setting or placed in a skillet over medium-high heat for approximately five minutes. Either way, watch them closely. Set aside to cool.
Now prepare the vegetables and herbs. Dice tomatoes, mince onion, zest lemon, chop parsley and mint.
Add to the cooled millet: olive oil, lemon juice, lemon zest, salt and pepper. Mix well and let sit for five minutes.
Next add the prepared tomatoes, onions, parsley, mint and pine nuts. Mix well.
Serve on a bed of thickly sliced tomatoes and garnish with parsley and mint. Can be served at room temperature or refrigerated.
So there you have it. Millet! It’s not just for the birds anymore.
I hope you enjoy and share this delightful gluten-free tabbouleh recipe. I’d love to hear about your experience with it. Reply below in the comments or send a message via the contact page.
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As always, thank you so much for your support. I really am enjoying every second of this blogging experience.
All the best ~ Karen