Millet Tabbouleh

millet tabbouleh in white bowl with serving spoon on grey background

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5 from 2 reviews

This Millet Tabbouleh is a gluten-free twist on the classic Middle Eastern dish – full of bright and robust herby flavors and loaded with fresh veggies.


  • 2/3 cup (140 g) dry millet
  • Juice of 1 large lemon juice (34 tablespoons)
  • 1/4 cup high-quality extra virgin olive oil*
  • 1 clove of garlic, finely minced or crushed
  • 1 cup (163 g) Roma tomato, finely diced
  • 1 cup (124 g) regular or English cucumber; seeds removed and diced
  • 2 bunches parsley, thick stems removed and leaves finely chopped
  • 1/4 cup (4 g) mint leaves, finely chopped
  • 35 green onions, thinly sliced
  • 1 teaspoon kosher or sea salt, plus more to taste


  1. Cook the Millet: add the millet, 1 1/3 cups (315 ml) of water, and a pinch of salt to a medium saucepan. Bring to a boil over high heat, then cover and reduce the heat to medium low; simmer for 20 minutes, then remove the lid and fluff with a fork. Transfer to a bowl and let cool.
  2. Prep: In the meantime, combine the lemon juice, oil, and garlic together in a small bowl and let marinate while the millet cooks; this helps to mellow out the garlic flavor and infuse the oil. You can also chop and prepare the remaining ingredients during this time.
  3. Assemble: once the millet has cooled in its bowl, add the tomato, cucumber, parsley, mint, green onions, salt, and garlic/lemon/oil mixture to the bowl. Use a spatula to fold everything together until all ingredients are uniformly distributed. Let sit for at least 10 minutes, to allow the flavors to mingle.
  4. Serve: serve chilled, and as desired; this dish is a fresh & filling side to a meal, or can be topped with protein of choice for a main.


  • Oil-Free: you can replace the oil with 1/4 cup of tahini, but this will affect the final flavor. Whisk the lemon juice, tahini, and an additional 1/4 – 1/2 cup of water together before adding the garlic. Once a thin dressing forms, stir in the garlic and let sit.