Millet Tabbouleh
3
Points®
Total time: 1 hr 24 min • Prep: 15 min • Cook: 24 min • Serves: 6 • Difficulty: Easy
This twist on tabbouleh uses millet instead of bulgur. It's a delicious, less common grain that almost tastes like popcorn when toasted.
Ingredients
Uncooked millet
¾ cup(s)
Water
2 cup(s)
Table salt
1¼ tsp(s), divided
Lemon zest
2 tsp(s)
Fresh lemon juice
2 tbsp(s)
Water
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
Instructions
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.
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