Recipes

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

  1. 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.)
  2. 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.