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Millet Tabbouleh Recipe
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A healthy, low calorie and fibrous version of a popular Lebanese dish
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Millet Tabbouleh Recipe Ingredients:
3/4 cup(s) uncooked millet
2 cup(s) water
1 1/4 Teaspoon table salt, divided
2 Teaspoon lemon zest
2 Tablespoon fresh lemon juice
2 Tablespoon water
1 Tablespoon olive oil, extra-virgin
1 cup(s) grape tomatoes, quartered
1 cup(s) English cucumber, cut into small pieces
1/2 cup(s) scallion(s), sliced
1/2 cup(s) parsley, fresh, chopped
1/2 cup(s) mint leaves, fresh, chopped
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Millet Tabbouleh Recipe Directions:
Heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.
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.
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.
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.
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