Even though the summer weather is wrapping up here in Southern California (eventually!) my palate is still craving the fresh cold salads I lived on the last 3 months. Millet Tabbouleh always hits the spot when I want something packed with flavor. This is my go to recipe for every picnic, birthday potluck or even Sunday night family dinner. It can feed a crowd and leftovers are even better than the day the salad was made.
Makes about 7 cups of Tabbouleh
Ingredients
- 1 ½ cups of millet, rinsed thoroughly
- 2 cups water
- 2 tsp sea salt
- 1/3 cup extra virgin olive oil
- Juice of 2 lemons
- 2 large garlic cloves, diced
- 4 roma tomatoes, diced
- 2 tsp sea salt
- 2 small cucumbers, diced into bite size chunks
- 5 diced green onions
- 1 cup of fresh parsley, chopped
- 3/4 cups fresh mint, chopped
Directions:
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1. In a medium sauce pan bring water to a boil, add millet and simmer for 20 minutes.
2. Remove from heat and fluff with a fork. Remove the lid and allow millet to cool for at least 30 minutes.
3. Combine olive oil, lemon juice and diced garlic and let marry. Meanwhile, chop veggies and place in a large bowl.
4. Once the millet has completely cooled, add it to the bowl of veggies. Drizzle the liquid mix on top. Fold in the parsley and mint and refrigerate for at least 1 hour.
5. Serve chilled and enjoy!
Flavors will be even more delicious on day 2!
Yours in health,
Ruth
