Have you ever tried tabouli salad? It’s a favorite Middle Eastern dish, that’s traditionally made with bulgur, but here I’m making it with millet. It’s light and refreshing using lots of finely chopped parsley, mint, cucumber, and tomatoes. This Millet-Tabouli salad is gluten free and it’s overflowing with robust flavors that’s perfectly balanced with fresh veggies.
1 cup of cooked millet
4 firm Roma tomatoes, chopped
1 English cucumber, unpeeled and diced
3 bunches of parsley, stems removed and finely chopped
1 small bunch fresh mint, stems removed and finely chopped
2 green onions, chopped
1/2-1 cup of fresh lemon juice, more or less to taste
2-3 garlic cloves, minced
1/2 red onion, finely chopped
1-Cook millet according to the package or you can cook it in the Instant Pot. Set aside in a large bowl. See Chef’s note.
2-In the meantime, thinly slice the fresh parsley and fresh mint and add to a large bowl.
3-Chop the cucumber, tomatoes, garlic and onions and add the bowl.
4-Stir in the lemon juice until everything is well combined.
5-Let it set for at least 15 minus to allow the flavors to marinate. Serve chilled.
*To cook millet in the Instant Pot:
Rinse 1 cup of dry millet under cold running water and add to Instant Pot. Add 1 1/2 cups of water. Close the lid and set the Instant Pot to manual and set the time for 10 minutes. Let the pressure come down naturally. Once the pressure has released, remove the lid, fluff with a fork. Enjoy
*Please check out my YouTube channel (Healthy Cooking with Shayda) to see how to make this delicious salad.