Millet tabbouleh – fresh millet salad

Today I would like to reccomend this millet tabbouleh which is a fresh millet salad. For those who do not know tabbouleh, it is a Levantine vegetarian salad served as an appetizer at the beginning of the meal. While the original recipe requires use of bulgur there are many varieties that allow to use rice, cooked barley, millet or just vegetables. Fresh and tasty, this salad is perfect summer appetizer or a side dish.

Millet tabbouleh – fresh and fragrant millet salad

Vegan appetizer or a side dish – Millet tabbouleh – fresh and fragrant millet salad.

Course Appetizer, Side Dish

Cuisine lactose free, vegan

Keyword cold appetizer, cucumber, easy salad, healthy salad, mint, summer recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings person(s)

Calories 444kcal

Ingredients

1 cup millet
2 medium cucumber
1 medium tomato
0.5 medium red onion
10 leaves or more mint
1 handful parsley
0.5 lemon or more (only the juice)
0.5 tbsp red wine vinegar
2 tbsp olive oil
salt to taste
hot water + red wine vinegar

Instructions

Instructions: Millet tabbouleh – fresh millet salad

Cut onion in half and then slice it thinly. Put onion in a bowl, cover it with some hot water and a few splashes of vinegar. Set aside for 5 – 10 minutes then drain and let it cool down completely.
Rinse millet under cold water and put it in a pot. Add 2 cups of water and a half of a teaspoon of salt. Cook on low – medium heat for 15 to 18 minutes without stirring the millet but allowing it to absorb all the water. Turn off the flame, stir and cool down completely.
Add peeled and dieced cucumbers, chopped tomatoes (discard the seeds), minced parsley and mint, onion, lemon juice, red wine vinegar and olive oil.
Stir, taste, adjust with salt if necessary.