Photo of Millet Tabbouleh by WW

Millet Tabbouleh

Points® value
Total Time
1 hr 24 min
15 min
24 min
This twist on tabbouleh uses millet instead of bulgur. It's a delicious, less common grain that almost tastes like popcorn when toasted.


Uncooked millet

¾ cup(s)


2 cup(s)

Table salt

1¼ tsp(s), divided

Lemon zest

2 tsp(s)

Fresh lemon juice

2 tbsp(s)


2 tbsp(s)

Olive oil

1 tbsp(s), extra-virgin

Grape tomatoes

1 cup(s), quartered

English cucumber

1 cup(s), cut into small pieces

Uncooked scallions

½ cup(s), sliced

Fresh parsley

½ cup(s), chopped

Peppermint leaves

½ tbsp(s), fresh, chopped


  1. Heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.
  2. Transfer millet to a medium saucepan. Add water and 3/4 teaspoon salt; bring to a boil. Reduce heat to low and simmer until millet is tender, about 20 minutes.
  3. Meanwhile, in a large serving bowl, combine lemon zest, lemon juice, water, oil and remaining 1/2 teaspoon of salt. Add tomatoes, cucumbers, scallions, parsley and mint; toss well to coat.
  4. Fluff cooked millet with a fork; let cool to room temperature or until just slightly warm. Add millet to serving bowl; toss well. Cover and refrigerate at least 30 minutes for flavors to blend. Toss before serving. Yields about 3/4 cup per serving.