Tabbouleh is a traditional Middle Eastern salad, usually very green with much more parsley. This version is predominantly beige from the millet with little specs of green, but I promise it is not lacking in taste. I like to use millet instead of the more traditional bulgur since it is gluten free and very rich in several important nutrients including iron, magnesium and phosphorus.
Tabbouleh en Beige
Prep time
Cook time
Total time
Serves: 6
INGREDIENTS:
- 2 lemons juiced
- 2 tablespoons cold-pressed olive oil
- ½ cup parsley minced (about one bunch)
- 1 tablespoon mint minced
- 1 tablespoon lemon balm minced (optional)
- ½ cup green onion sliced
- ¼ teaspoon cinnamon
- ⅛ teaspoon allspice
- ¼ teaspoon sea salt
- 2 cups cherry tomatoes sliced
- ½ cup sun dried tomatoes diced
- 1 cup millet
DIRECTIONS:
- Optional: you can soak the millet in water for 8-12 hours, this makes it easier to digest and reduces cooking time. Soaking or not, rinse the millet and place in a large pot with 3 cups of water (2 cups if soaked) and bring to a boil on high heat. Once boiling, reduce to low, cover and let it simmer for 20 minutes if soaked, 25-30 if not. Take it off the element and let it sit for 10 minutes, with the lid still on. At this point remove the lid and leave it to cool before separating the clumps and stirring it around with a fork. Fold in all the other ingredients and serve at room temperature or cold.