Millet Tabbouleh with Cilantro and Lime Recipe | Vegetarian Times Skip to main content

Millet Tabbouleh with Cilantro and Lime

Millet can be cooked anywhere from 15 minutes for chewy, al dente grains to 30 minutes for a creamy mush. Here, a short cooking time and ample rinsing give millet a couscous-like texture. Finishing the dish with uncooked millet seeds lends it extra crunch.  

Ingredients: 

Ingredients: 

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¼ cup plus 2 tsp. olive oil, divided
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1 cup millet, rinsed and drained, plus 2 Tbs. for folding in at the end, optional
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2 large tomatoes, diced (1½ cups)
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2 medium cucumbers, peeled, seeded, and diced (1½ cups)
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2 bunches green onions, white and green parts chopped (1 cup)
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½ cup chopped cilantro
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½ cup lime juice
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5-6 drops hot sauce, such as Tabasco

Instructions: 

1. Heat 2 tsp. oil in large saucepan over medium heat. Add millet, and toast 3 to 4 minutes, or until dry and beginning to smell fragrant. Add 6 cups water, cover, and bring to a boil. Reduce heat to medium-low, and cook 15 minutes. Drain, rinse under cold water, and drain again.

2. Transfer millet to large bowl, and stir in tomatoes, cucumbers, green onions, cilantro, lime juice, hot sauce, and remaining 1/4 cup oil. Fold in remaining 2 Tbs. uncooked millet, if using. Season with salt and pepper, if desired.  

Nutrition Information: 

Calories: 
240
Protein: 
4 g
Total Fat: 
12 g
Saturated Fat: 
2 g
Carbohydrates: 
29 g
Cholesterol: 
0 mg
Sodium: 
8 mg
Fiber: 
4 g
Sugar: 
3 g
Yield: 
Serves 6

Comments on this Recipe

I made this yesterday and the measurements are all wrong. I ended up with porridge using 1 cup of millet to 6 cups of water.

Loved the flavors, but I agree with Shelley -- too much water for the millet. Having looked at a farm bureau's website, next time I will try with only 2 1/2 c. water.

Looks like the recipe is telling you to cook the millet like pasta. Drain, rinse and drain again.

doesn't this look good?

Slightly change this recipe. I used quinoa instead of millet and lemon juice instead of lime (I was out of limes). Added salt and pepper and our beloved Mexican Cholula Hot Sauce, but doubled the quantity mentioned here. It's absolutely delicious!!!

Sounds great, but isn't traditional tabbouleh made with bulghar wheat, not couscous? I know bulghar isn't gluten-free, big it is a whole grain.

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