Tabbouleh with millet and greens
6 servings
25 minutes
Tabbouleh with millet and greens is a refreshing and aromatic salad inspired by traditional Middle Eastern cuisine but adapted using millet. Millet adds softness and lightness to the dish, while fresh herbs—parsley, mint, and green onions—fill it with vibrant herbal notes. Juicy tomatoes add moisture, and lemon juice and olive oil create a harmonious balance of acidity and softness. A pinch of cumin brings warm Eastern accents. Tabbouleh can be served as a light standalone dish or as a side to meat and fish. It’s perfect for summer meals, picnics, and light dinners, combining simplicity, freshness, and nutrition. This dish is a true ode to fresh ingredients and delicate flavor balance!
1
To prepare tabbouleh, place the bulgur in a large bowl and pour hot water to cover the bulgur.
- Millet: 2 glasss
2
Let it stand until the millet softens (about 15 minutes). Strain well, return the millet to the same bowl.
3
Meanwhile, finely chop the parsley, mint, and green onion in a food processor.
- Parsley: 1 bunch
- Mint leaves: 35 g
- Onion: 4 heads
4
Add millet. Mix with tomatoes, then with lemon juice, oil, and cumin.
- Millet: 2 glasss
- Tomatoes: 380 g
- Freshly squeezed lemon juice: 6 tablespoons
- Olive oil: 2 tablespoons
- Ground caraway: 0.8 teaspoon
5
Generously season with salt and pepper. Serve at the table.
