½dry cupmillet, cooked as per package instructions
1clovegarlic, crushed
¾cupparsley, finely chopped
1cupdiced tomato
½cupdiced cucumber
1tablespoonolive oil
1tablespoonlemon juice
1½teaspoonapple cider vinegar
⅓cuptoasted pine nuts (or sunflower seeds if preferred)
Salt and pepper
Instructions
In a large bowl, mix the cooked millet with the garlic, parsley, tomato, cucumber, olive oil, lemon juice and pine nuts.
Add salt and pepper to taste and mix a little more.
Divide the salad between two bowls and serve as a delicious side dish – or eat the whole lot as a meal on its own!
Notes
Iron-rich - This tabbouleh recipe is great because it’s packed with iron-rich ingredients (millet and parsley), AND ingredients that contain vitamin C to help absorb the iron (tomatoes and lemon). The perfect combination!Easy - It's also a very easy salad to make, where the ingredients are the stars. I recommend using the tastiest tomatoes you can find as the flavours stand out in this recipe and you’ll notice if they are bland.Also, be generous with the parsley as the recipe suggests - embrace the strong flavour and feel good about eating extra greens!Pine nuts - The pine nuts are totally optional and can be replaced with toasted sunflower seeds if you'd like to make this recipe a little cheaper, or removed altogether for a seed/nut-free version.Side dish or main - Finally, this tabbouleh salad can be eaten as a side dish or a main course. If you decide to eat it as a main, the full portion should feed one person. As a side dish, it will feed two.