Millet tabouli
Bursting with tomatoes, cucumber and parsley this Middle Eastern favorite is the perfect light lunch.
Serves: 4-6
  • ½ cup millet
  • 4 cups water
  • ½ teaspoon kosher salt
  • 1 pint cherry tomatoes
  • 1 cucumber, cut into quarters and sliced
  • 1 bunch Italian parsley, chopped
  • ½ small red onion, diced
  • 1 clove garlic, grated on a microplane or finely minced
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon sherry vinegar
  • salt and pepper to taste
  1. To make the millet place the 4 cups of water in a medium saucepan and bring to a boil. Add the salt and millet and cook over medium heat for 14 minutes. Drain the millet through a fine sieve. Fill the same saucepan with an inch of water and bring to a simmer. Place the sieve with the millet over the saucepan and cover with a clean dish towel. Let steam for 10 minutes while you assemble the rest of the salad.
  2. In a small bowl combine the lemon juice, olive oil, sherry vinegar and season with salt and pepper.
  3. Once the millet has cooled slightly add the tomatoes, cucumber, onion and parsley. Pour the dressing over the top, taste and add salt and pepper to taste.
  4. If you have time let the salad chill in the refrigerator for 30 minutes before serving.
Recipe by Scaling Back at