Gluten-Free Millet Tabbouleh Recipe

Gluten-Free Millet Tabbouleh Recipe Image Teri Gruss
Gluten-Free Millet Tabbouleh. © 2011 Teri Lee Gruss
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 4 cups

This gluten-free millet tabbouleh is a high protein, fresh vegetable-laden dish, ideal for vegetarians, vegans, and anyone looking for a nutritious main course for their lunch or dinner side dish. The flavors are refreshing, and the ingredients contribute a crunchy, satisfying texture.

I love this dish as a side dish most, paired with a side of grilled steak, chicken, or fish. As I recently found out, it's a big hit during a summer barbecue, so you might want to make extra if you're planning on featuring it during one! Serving suggestions: refrigerate overnight to allow the full flavors to develop. Trust me: it will be worth the wait.

What You'll Need

  • 1/2 cup gluten-free whole millet
  • 1 1/2 cup water
  • 3 diced Roma (plum) tomatoes
  • 1/2 cup seeded, diced cucumber
  • 1/2 cup finely sliced green onions (about 3 onions)
  • 1/2 cup finely chopped Italian parsley
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon gluten-free lemon pepper (or fresh ground black pepper)
  • Optional: 1/4 teaspoon each- smoked paprika, cayenne

How to Make It

  1. Place millet in a medium saucepan with 1 1/2 cup water. Bring to a boil and simmer for 35-45 minutes. Cool.
  2. Place all chopped vegetables in a large bowl.
  3. Pour lemon juice and olive oil over vegetables.
  4. Add seasonings and cooled millet. Stir to mix.

Note: Millet cooks like rice. To prevent mushy millet, don't overcook.

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten.

Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.