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Millet Tabouleh

4 star Avg. rating 4 from 7 votes.

Recipe Information

Recipe Created By: Kathy P


1 cup whole grain millet
1 3/4 cups water or stock (chicken or vegetable)
1 Tbsp olive oil, butter, or margarine
3 med tomatoes, finely diced
1 med cucumber, finely diced
1/2 bunch parsley, minced
2 lg lemons, juiced
1/4 cup olive oil
to taste salt and pepper


Cook millet according to above directions. When done steaming, drizzle on a little more olive oil and allow to cool. I stir it occasionally to help the process go faster.

Meanwhile, dice the veggies and mince the parsley. Toss all of that in a large mixing bowl along with the lemon juice, olive oil, and S&P. Go easy on the salt for now.

Once the millet is mostly cooled, add it to the marinating veggies. Toss to combine. If it's too dry, add a little more oil. Taste and adjust for S&P.

That's it! This makes a great side dish and will keep in the fridge for several days. I usually like to make this at least an hour before serving so the flavors can meld. Bring to room temperature for serving to bring out the flavors.


For a nuttier flavor to your millet, toast your grains in a dry pan over medium heat just til you can start to smell it. Pour that into a fine mesh sieve and rinse with cold water. Drain well and cook as directed.


Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.