I have a bit of a thing for parsley. I remember once as a child stuffing a whole bunch from the garden into my mouth because it looked so pretty and green. I then spat it straight out because the taste was too overpowering. Oddly, that first encounter didn’t put me off and over time I’ve learned how to use parsley properly!
This lemony millet tabbouleh is great because it’s packed with iron-rich ingredients (millet and parsley) and vitamin C (tomatoes and lemon). It’s also very easy to make. I recommend using really tasty tomatoes – the flavours stand out in this recipe and you’ll notice if they are bland.
This Lemony Millet Tabbouleh can be eaten as a side dish or a main course. If you decide to eat it as a main, simply don’t divide it into two portions. You’ll want to eat the whole lot!
Lemony Millet Tabbouleh (vegan + gluten-free)
- ½ dry cup millet, cooked
- ¾ cup parsley, finely chopped
- 1 cup diced tomato
- ½ cup diced cucumber
- 1 clove garlic, crushed
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ⅓ cup toasted pine nuts
- Salt and pepper
- In a large bowl, mix the cooked millet with the parsley, tomato, cucumber, garlic, olive oil, lemon juice and pine nuts.
- Add salt and pepper to taste.
- Divide the mixture between two bowls and serve as a delicious side salad – or eat the whole lot as a meal on its own!