Tabouli is a Middle Eastern salad made with bulgur, tomato, cucumber and parsley. It often includes mint, onion, and garlic and is seasoned with olive oil, lemon juice and salt.
This version of tabouli substitutes millet for bulgur wheat. If you’ve made anything with millet you know it can be mushy if cooked long enough. A short cooking time and ample rinsing give this vegan, gluten-free millet dish a fresh, tabouli like texture. Give it a try!
2 teaspoons plus ¼ cup extra virgin olive oil
1 cup millet
2 large tomatoes (diced)
2 medium cucumbers (peeled, seeded and diced)
2 bunches green onions (chopped)
½ cup cilantro (chopped)
½ cup lime juice
5–6 drops Tabasco
Salt and pepper to taste
Heat 2 teaspoons of the oil in large saucepan over medium heat. Add millet and cook for 3 to 4 minutes, or until dry and beginning to smell fragrant. Carefully add 6 cups water, cover, and bring to a boil. Reduce heat to medium-low and cook for 15 minutes. Drain, rinse under cold water and drain again.
Transfer millet to a large bowl. Stir in tomatoes, cucumbers, green onions, cilantro, lime juice, Tabasco and remaining ¼ cup oil. Season with salt and pepper to taste and serve cold on a bed of fresh lettuce.