Millet Tabbouleh

Easy and refreshing, this Millet Tabbouleh salad is a great side dish… Or add some chickpeas or chicken and call it dinner! Millet is a whole grain that is packed with vitamins, minerals, and protein that make it a good choice to add to many recipes. If you’re finding your salads aren’t filling you up, you may just need to add a whole grain - and don’t forget your protein if it’s going to be the main dish!

*serves 4-6

Ingredients:

1/2 cup millet

1 bunch of curly parsley

1 pint cherry tomatoes

1/2 large cucumber

1/4 cup red onion or 1 shallot

1 garlic clove

1/2 lemon, juiced + zest

2-3 tbsp olive oil (cold-pressed)

salt & pepper to taste

Directions:

Toast the millet in a pot over medium heat for 3-4 minutes, until fragrant, making sure not to burn it. Add 1 cup water and bring to a boil. When boiling, reduce heat to simmer and cover for 15 minutes. After 15 minutes, remove from heat and let stand with the lid still on for another 10 minutes. Let the millet cool completely before adding to the salad (I usually make it the day before, but you can cool it off in the fridge).

Roughly chop the parsley, chop the cucumber cherry tomatoes, and onion into a small dice and add to a large bowl along with the cooled millet. Finely grate the garlic and zest the 1/2 lemon and add to the bowl along with the lemon juice, olive oil and salt & pepper. Toss it all up and enjoy - it's also great with a couple olives on the side.