In this Millet Tabbouleh salad recipe from Bon Appétit magazine’s The Food Lover’s Cleanse, millet is used in the place of bulgur for its nutty, corn-like flavor, and radishes instead of tomatoes.
The Food Lover’s Cleanse is Bon Appétit’s seasonal eating guide that emphasizes quick and easy home cooking with fresh, whole foods—no dieting necessary. You can easily mix and match recipes like this Tabbouleh Salad with Hanger Steak and Tangy Tomato Relish for a quick and tasty weeknight dinner. From start to finish, total prep and cooking time for both comes out to less than an hour, so do try this at home.
Millet Tabbouleh
Yield: Makes 4 to 6 servings
Ingredients
1¼ cups millet
3 tbsp extra-virgin olive oil
½ tsp ancho chili powder
Fine sea salt
Black pepper, freshly ground to taste
Other Salad Ingredients
3 cup fresh flat-leaf parsley, chopped (from about 1 bunch)
1 cup fresh mint leaves, chopped
4 scallions (white and light green parts), chopped
4 radishes, very thinly sliced
2 tbsp freshly squeezed lemon juice, plus more to taste (from about 1 large lemon)
Directions
For the millet: Bring a large pot of salted water to a boil. Pour in the millet and cook until tender but still toothsome, stirring occasionally, about 15 minutes. Strain, then run cool water over the millet to rinse and cool.
Prepare the salad: Place the millet in a bowl and toss with the oil, 1¼ teaspoons of salt, the chili powder and freshly ground pepper. Stir in the parsley, mint, scallions, radishes and lemon juice. Taste the salad and add more salt or lemon juice, if desired.
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