Millet Tabbouleh
Recipe Centre, Salads

Millet Tabbouleh


  • ½ C millet
  • 1½ C water
  • 3 diced tomatoes
  • ½ C seeded, diced cucumber
  • ½ C finely sliced red onions
  • ½ C finely chopped Italian parsley
  • ¼ C freshly squeezed lemon juice
  • 1/3 C extra virgin olive oil
  • ½ t Himalayan salt, or to taste
  • ½ t ground black pepper
  • Optional – add 10g of fresh chopped mint


  • Place millet in a medium saucepan with 1½ cups water. Bring to the boil and simmer for 35-45 minutes. Cool.
  • Place all chopped vegetables in a large bowl. Pour lemon juice and olive oil over vegetables. Add seasonings and cooled millet. Stir to mix.
  • Refrigerate overnight for full flavour.

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