Mediterranean Millet Tabbouleh Salad (gluten-free)
Mediterranean Millet Tabbouleh Salad presents a gluten-free variation on a traditional Middle Eastern salad, embodying classic tastes, but featuring millet instead of bulgur wheat.
Have You Tried Tabbouleh?
If you have ever tasted tabbouleh, you would notice that this exquisite salad, frequently paired with a straightforward summer meal, centers around the parsley!
Dissimilar to various greens we incorporate into a salad, parsley withstands the lemon and olive oil dressing superbly, without wilting.
Millet Versus Bulgur Wheat
Utilizing bulgur wheat in tabbouleh reminds me of a classic Spanish salad named Escalivada and another from Portugal known as Panzanella, both composed of day-old bread.
The bread possesses an exquisite ability to absorb the zesty dressing, which is precisely what both bulgur wheat and millet accomplish.
Millet Tabbouleh Salad
A delightful gluten-free take on a timeless Middle Eastern salad.
This invigorating tabbouleh recipe will quickly become a preferred option among your summertime side dishes.
Especially during that season when farmers markets or even your own gardens are overflowing with the components for this salad, recognized in numerous regions globally.
Millet, in my viewpoint, possesses a far more intriguing taste than the wheat in this salad, and it actually has a hint of sweetness, akin to nuts.
What Is Millet
Let me clarify that I did not grow up consuming millet.
Bulgur wheat was consistently the grain featured in many Syrian meals my mom prepared, like Kibbeh and undoubtedly the tabbouleh she crafted.
Nonetheless, with numerous family members opting to stay gluten-free, I have developed a passion for millet!
Its flavor offers a touch of sweetness, reminiscent of pine nuts, and although it seems small, like Quinoa, tiny grains often expand threefold when prepared.
I now keep both millet grain, and millet flour stocked in my pantry, which I use to make homemade breads and crackers.
What To Accompany Millet Tabbouleh
The range of Mediterranean cuisines to pair with tabbouleh is limitless.
I know this because I always serve this millet tabbouleh salad when preparing Lamb Koftas, grilled in summer or roasted in winter.
It’s ideal to pair with Spanakopita Burgers, along with a side of Tzatziki!
Mediterranean Tabbouleh Is Always On My Mediterranean Table
When hosting guests, a mezze spread of small plates, featuring numerous Mediterranean dishes sprawling across the table, and tabbouleh complements them perfectly.
While chilled salads are always welcomed on my table, a variety of hummus dishes also perfectly compliment tabbouleh due to their protein content:
Required Ingredients
- Hulled millet
- Water
- Lemon juice
- Garlic
- Salt
- Fresh parsley
- Tomatoes
- Fresh mint or oregano
- Olive oil
Necessary Equipment
- Mixing bowl
- Medium pot with a cover
- Strainer
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Citrus press
- Garlic press
- Stovetop or burner
- Medium pot with lid
- Citrus press
- 1 cup Raw Millet
- 2 cups Cold water
- 2 Lemons fresh lemon juice
- 1 tsp Lemon zest
- 2 Garlic cloves crushed
- 1 tsp Salt
- 1/2 cup Flat-leaf parsley chopped leaves and stems
- 2 Roma tomatoes chopped
- 1 English cucumber evenly chopped like the tomatoes
- 1/4 cup Fresh mint finely chopped
- 3 tbsp Extra virgin olive oil
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- In a small bowl, combine the millet and rinse it multiple times, squeezing to cleanse. Drain the excess water.
- For cooking millet, place the cold water in a medium saucepan, add 1/2 teaspoon of salt along with crushed garlic, and bring to a boil. Reduce the heat, incorporate the millet into the salted water, cover, and simmer for 10 minutes. Turn off the heat and let the millet absorb the liquids; allow it to cool.
- In a medium bowl, mix the lemon juice, zest, olive oil, and a pinch of salt (adjust more to taste later). Incorporate the fresh vegetables, flat-leaf parsley, and mint.
- Gradually mix in a cup of the cooked millet, allowing the ingredients to combine. Transfer to a large serving dish, adorn with sprigs of fresh parsley, and serve.
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