Millet Tabbouleh

Millet Tabbouleh
Yield
4servings
Yield
4servings
Millet Tabbouleh
Yield
4servings
Yield
4servings
Ingredients
  • 3medium tomatoescored and cut into 1/2-inch pieces
  • a/n coarse salt
  • a/n black pepper
  • 2/3cup millet
  • 1/4cup lemon juice2 lemons
  • 6tablespoons extra-virgin olive oil
  • 1/8teaspoon ground cayenne pepper
  • 1 1/2cups parsleychopped fine
  • 1/2cup mintchopped coarse
  • 2each green onionssliced thin
Yield:
Instructions
  1. Toss tomatoes and ¼ teaspoon salt in large bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.
  2. Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Add any of the juice collected from the tomatoes and add enough water for a total of 1 1/2 cups of liquid and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool.
  3. Rinse bulgur in fine-mesh strainer under cold running water. Drain well and transfer to second bowl. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from draining tomatoes. Let stand until grains are beginning to soften, 30 to 40 minutes.
  4. Whisk lemon juice, oil, cayenne, and 1/2 teaspoon salt together in large bowl. Add drained tomatoes, cooked and cooled millet, parsley, mint, and scallions; toss gently to combine. Cover and refrigerate until flavors have blended and bulgur is tender, at least 1 hour or up to 4 hours. Toss to recombine, season with salt and pepper to taste, and serve.