This millet tabbouleh salad is a wholesome and hearty meal in a bowl. It is easy to prep early and put together for a packed lunch or a sit-down dinner. Made with kodu millet as the grain base, it is naturally gluten-free and vegan.
Prep Time15 minutesmins
Cook Time15 minutesmins
Wait Time10 minutesmins
Total Time40 minutesmins
Course: Main Course, Salad
Cuisine: Gluten-free, Middle Eastern, Vegan
Keyword: millet recipe
Servings: 6
Ingredients
1/2cupkodu millet
1cupdiced tomato
1tspsea saltdivided
black pepperto taste
1/2cupchopped curly parsley
1/4cupchopped fresh mint
1/3cupextra-virgin olive oil
3 to 4tbsplemon juiceto taste
1clovegarlicpressed or minced
Instructions
To Cook the Millet
Soak the kodu millet in 2 cups water an hour or two before cooking.
Drain the soaked kodu millet. Add to a pan, add 1.5 cups water and some salt. Cook covered until tender and the water is over. Set aside to cool.
For the Dressing
In a small glass jar or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and about 1⁄2 tsp salt and pepper. Set aside.
Assemble the Salad
Add the cooled millet, chopped parsley, mint and tomatoes in a large bowl.
Pour the dressing into the salad and stir to combine.
Check for seasoning and adjust to taste.
Notes
Tabouleh needs a lot of Olive oil else it will become dry and stick to the throat. Don't got below and going a little over will only be good :-)