I was recently given a large bag of freshly picked parsley. Beautiful! Now, what can I make that calls for a ton of parsley? Well as you can see by the title of this recipe, tabbouleh immediately came to mind.
This Middle Eastern dish has been made for ages using parsley, Bulgar wheat, mint, tomatoes, sometimes cucumber, onion, lemon, olive oil, salt and pepper. I substituted Bulgar wheat for millet since that is what I had in stock. Quinoa would be an even better choice, but since it bothers my stomach, I opted for the former. You could also try using buckwheat or amaranth for a similar feel.
Cook your millet and allow to cool. Then simply chop everything into small cubes and roughly chop the parsley and mint.
Dress with lemon juice and olive oil and add some salt and pepper. You are ready to indulge.
Try this with some hummus or falafel for a more substantial meal. Enjoy as a snack and dip some chips or pita into it. Or eat as a salad topped with chickpeas and avocado. Any way you indulge, this is a refreshingly new (for us) way to use up some herbs from the garden and in-season summer veggies.
What You’ll Need:
- 1/4 cup cooked millet
- 1 heirloom tomato (what we have growing), chopped into small cubes
- 1/2 English cucumber, chopped into small cubes
- 1/2 small yellow onion, chopped finely
- 1 cup roughly chopped and loosely packed parsley
- 5 mint leaves, roughly chopped (can make without, just add more parsley)
- 3 T extra virgin olive oil
- 3 T lemon juice
- sea salt and freshly cracked pepper
- 1 cup chicken or vegetable broth, to cook millet
What to Do:
- Cook your millet as per directions on package. We cooked 1/2 cup raw millet in 1 cup chicken broth and had leftovers we used for another dish.
- Prep your vegetables as listed by chopping into small cubes or roughly chopping and combine in a bowl and mix.
- Salt to taste and allow to sit for about an hour before serving or until flavors are combined.
Makes about 2 cups tabbouleh
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