Photo of Millet tabbouleh by WW

Millet tabbouleh

Total Time
1 hr 24 min
15 min
24 min
Bulgur is traditional in tabbouleh, but millet takes the prime spot in this version of the fresh-tasting lemony, herb-packed Lebanese salad. Toasting the millet before using it in this salad enhances its nutty, mild corn flavor. This ancient seed is small in size, which means it cooks quickly, and it has a light, fluffy texture. Parsley and mint play an important role in this dish. Be sure to wash and dry them both thoroughly before chopping them as wet herbs will turn mushy when they are chopped. You will need one lemon to yield enough zest and juice for this recipe.


Uncooked millet

¾ cup(s)


2 cup(s)

Table salt

1¼ tsp, divided

Lemon zest

2 tsp

Fresh lemon juice

2 Tbsp


2 Tbsp

Olive oil

1 Tbsp, extra-virgin

Grape tomatoes

1 cup(s), quartered

English cucumber(s)

1 cup(s), cut into small pieces

Uncooked scallion(s)

½ cup(s), sliced

Fresh parsley

½ cup(s), chopped

Peppermint leaves

½ cup(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.