Bright & Bold Millet Tabbouleh
Traditional Middle-Eastern tabbouleh is generally pretty healthy for you: it has a base of bulgur and it’s tossed with fresh parsley (and sometimes fresh mint), tomatoes, green onions, lemon juice and extra-virgin olive oil. In this recipe, we’ve made some tweaks, most notably swapping the bulgur for millet
Preparation time: 15 mins
Cook Time: 30 mins
- 1 cup FoodYoga Meal
- Pinch+ 1½ tsp sea salt, divided
- 4 scallions, thinly sliced
- 2 cups diced cucumbers
- 2 cups cherry tomatoes, halved or quartered if very large
- 1½ cups cooked chickpeas or BPA-free canned, drained and rinsed
- 1 cup finely chopped fresh flat-leaf parsley
- 6 tbsp finely chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1/3 cup fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1 to 2 cloves garlic, minced
- Ground black pepper, to taste
Directions
- In a dry small saucepan on medium flame, add cups of water. Add 1 cup of foodyoga meal with a pinch of salt. Bring to a boil, cover and simmer until water is absorbed, about 10 minutes. Turn off heat and let sit, covered, for 10 minutes or longer, up to 2 hours. (The longer millet sits, covered and off the heat, the fluffier it will be.)
- Transfer millet to a serving bowl and let cool. Fluff with a fork. Add remaining 1½ tsp salt and all remaining ingredients. Toss to combine. Make ahead, cover and refrigerate up to 4 days.