Best 3 Toasted Millet Tabbouleh Recipes

**A Refreshing and Wholesome Journey into Millet Tabbouleh: A Medley of Recipes for a Vibrant Salad**

Embark on a culinary adventure with millet tabbouleh, a delightful salad that combines the nutty flavor of toasted millet with a symphony of fresh herbs, tangy lemon-tahini dressing, and colorful vegetables. This versatile dish offers a delightful play of textures and flavors, making it a perfect choice for vegans, vegetarians, and anyone seeking a healthy and vibrant meal.

Our collection of millet tabbouleh recipes takes you on a global culinary voyage, showcasing diverse variations of this beloved salad. From the classic Lebanese-inspired tabbouleh bursting with parsley, tomatoes, and cucumbers to the Mediterranean-style millet tabbouleh infused with aromatic herbs and feta cheese, each recipe promises a unique gustatory experience.

Not only do these recipes cater to various dietary preferences, but they also offer a range of flavors and textures. Explore the rich and smoky flavor of roasted eggplant in our smoky roasted eggplant millet tabbouleh, or indulge in the tangy and refreshing burst of citrus in our citrus and avocado millet tabbouleh. And for a touch of warmth and spice, our spicy North African millet tabbouleh is sure to tantalize your taste buds.

Whether you're looking for a light and refreshing lunch, a vibrant side dish, or a healthy main course, our millet tabbouleh recipes have you covered. Each recipe is carefully curated to provide a balanced and nutritious meal, packed with protein, fiber, and essential vitamins and minerals.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the goodness of millet tabbouleh. Let's dive into these delightful recipes and discover the endless possibilities of this versatile and flavorful salad.

Here are our top 3 tried and tested recipes!

TOASTED MILLET TABBOULEH

Toasted Millet Tabbouleh image

Millet is one of the most delicate of grains and can be prepared in three very distinct ways it can be popped, toasted and simmered into a fluffy pilaf (as in this recipe) or left untoasted and made into a creamy porridge. It's a great source of plant protein and is gluten-free. We love using it in our Toasted Millet Tabbouleh as the base for tabbouleh in place of the more traditional bulgur wheat.

Provided by Food Network

Categories gluten-free,Middle Eastern,side

Time 1h

Yield 4 servings

Number Of Ingredients 9

Ingredients

⅔ cup millet
2 cups loosely packed parsley leaves, coarsely chopped
2 Persian cucumbers, finely chopped (do not peel)
1 medium tomato, finely chopped
4 radishes, finely chopped
3 scallions, white and green parts, finely chopped
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 ½ cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, ¾ teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled.

TABBOULEH

Tabbouleh image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 17

Ingredients

1 cup olive oil
2 tablespoons minced garlic
1 white onion, minced
2 cups cracked toasted bulgar wheat
1 quart water
Salt and pepper
1/4 cup red pepper
1/4 cup yellow pepper
1/4 cup red onion
1/4 cup green apple
1/4 cup celery
1/4 cup cucumber
1/4 cup mint, julienne
1 cup parsley, chopped
1/2 cup olive oil
1/4 cup lemon juice
Salt and pepper

Steps:

Combine oil, garlic and onions in a medium sauce pot. Sweat until translucent. Add bulgar, stir to coat with oil. Pour water over bulgar, making sure that bulgar is covered by about 3/4-inch of water. Cover and allow to boil. Remove from heat; allow it to continue to steam for 15 minutes. Season with salt and pepper; cool. Combine desired garnishes with bulgar. Season with oil, lemon juice, salt and pepper.

MOROCCAN-SPICED CHICKEN WITH MILLET TABBOULEH

Moroccan-Spiced Chicken with Millet Tabbouleh image

I'm mixing metaphors a bit with this dish: a little Moroccan inspired, a little Middle-Eastern inspired. But the thing is, the flavors taste delicious together. This twist on classic tabbouleh is wonderful paired with grilled seafood, meat, or tempeh, and it's great on its own too!

Provided by Steven R. Gundry, MD

Categories HarperCollins HarperCollins Dinner Chicken Grains Dairy Free Wheat/Gluten-Free Quick & Easy

Yield 4 servings

Number Of Ingredients 21

Ingredients

For the chicken:
2 cups coconut yogurt, plain
Juice of 1 lemon
Zest of 1 lemon
Zest of 1 orange
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon sea salt
4 pasture-raised chicken thighs
For the tabbouleh:
2 cups cooked millet
1/2 cup minced parsley
1/2 cup minced mint
1/4 cup minced dill
1 teaspoon iodized sea salt
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
1/4 cup red wine vinegar

Steps:

Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Add the chicken, and marinate for at least 1 hour. (If using tempeh, use the same marinade, but for 30 minutes.)
Preheat the oven to 375°F. Prepare a broiler pan or a sheet tray with wire rack by spraying with oil. Set aside.
Make the tabbouleh: Combine all ingredients in a large bowl, and stir well. Let the flavors meld for at least 20 minutes (which is perfect, since you need that time to cook the chicken).
Remove chicken (or tempeh) from marinade, pat dry with paper towels, and arrange on the prepared baking sheet. If your chicken has skin, place it skin-side down.
Bake the chicken for 20 to 25 minutes, then flip and bake for an additional 10 to 15 minutes, skin side up, until meat has reached 160°F and skin is crisp. Remove from heat, and let rest 5 minutes before serving.

Tips:

Toasted Millet: Toasting the millet before cooking enhances its nutty flavor and adds a delightful crunch to the tabbouleh. For the best result, use a large skillet over medium heat, stirring frequently to prevent burning.
Fresh Herbs: Tabbouleh is all about the herbs! Use a variety of fresh herbs such as parsley, mint, cilantro, and chives for a vibrant and aromatic flavor. Chop the herbs finely to evenly distribute their flavor throughout the dish.
Lemon-Olive Oil Dressing: The dressing is essential for bringing all the flavors together. Use a combination of fresh lemon juice, olive oil, and a touch of salt and pepper to create a tangy and refreshing dressing.
Vegetables: Feel free to add your favorite vegetables to the tabbouleh. Chopped tomatoes, cucumbers, bell peppers, and radishes are all great options that add color and texture to the dish.
Serving: Tabbouleh is best served chilled or at room temperature. It makes a great appetizer, side dish, or light main course. Garnish with additional fresh herbs and a drizzle of olive oil before serving.

Conclusion:

This toasted millet tabbouleh is a delightful combination of flavors and textures. The toasted millet adds a nutty crunch, while the fresh herbs and zesty lemon-olive oil dressing create a refreshing and flavorful dish. Whether you serve it as an appetizer, side dish, or main course, this tabbouleh is sure to impress your taste buds. Enjoy!