This gluten-free tabbouleh uses a simple swap of millet for bulgur wheat with all the other traditional tabbouleh ingredients. A delicious herb filled lemony side dish that goes great with a variety of dishes!
Place millet and water in a medium sauce pot. Bring to a boil, stir, reduce to a low simmer, cover and cook until millet has absorbed all the water, about 15 minutes. Remove lid, fluff with a fork and transfer to a large bowl to cool.
Meanwhile, add the parsley, cucumber, tomatoes, green onions and mint to another large bowl.
Whisk the olive oil, lemon juice, minced garlic and lemon zest (if using) together in a small bowl.
Once millet is cooled, add the vegetables to the bowl with the millet and pour the dressing over top. Mix until thoroughly combined and season to taste with Kosher salt.
Serve or refrigerate until serving. (*see note)
Notes
*Tabbouleh stores well and can be made ahead (day of or even a day in advance) and refrigerated until serving.