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Millet Tabbouleh

Date added: January 29, 2008

Millet replaces the bulghur traditionally used in tabbouleh. It can be served with cold meats or cheese or used as a base for salad.

  • Servings: 4 change
  • Calories per serving: 450
  • Prep time: 10
  • Cook time: 10

Ingredients

  • 1 1/4 cup millet
  • 1/4 cup parsley, flat leaf finely chopped
  • 3 tbsp fresh mint finely chopped
  • 4 green onions finely sliced
  • 1/4 cup pine nuts toasted
  • 1 cup redgrapes halved
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • salt
  • pepper

Recipe Method

1. Cook millet in plenty of lightly-salted boiling water for 10 minutes or until the grains are soft but not turning to a pulp. Strain through a sieve then pass under cold water to cool. Drain thoroughly and tip into a salad bowl.

2. Stir in the remaining ingredients until well combined. Cover and chill to let the flavours mingle until ready to serve.

Tip: Try adding toasted seeds, chopped dried apricots or prunes, halved cherry tomatoes, sliced radishes or lightly cooked vegetables such as asparagus and sugar snap peas.

Nutritional Facts

Per serving% Daily Value*
Calories 45022%
Fat 22g33%
Cholesterol 0mg0%
Sodium 155mg 6%
Carbohydrates 56g22%

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