Millet Tabbouleh | Cook for Your Life
Millet Tabbouleh- cook for your life- anti-cancer recipes

Millet Tabbouleh

Rated 4.5 out of 5
4.5 out of 5 stars (based on 2 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 20 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This crunchy version of classic tabbouleh is made with cooked millet, pomegranate seeds + a bit of pomegranate molasses for a hint of sweet-and-sour flavor. Before rice, there was millet. This recipe is an easy...


  • 3 tablespoons extra virgin olive oil
  • 1 tablespoons cider vinegar
  • 1 teaspoons pomegranate molasses (see Chef Tips)
  • Salt to taste
  • 1 tablespoon mint leaves, chopped
  • 2 tablespoons flat leaf parsley leaves, chopped
  • 1 tablespoon chives, chopped
  • ½ bunch of radishes, leaves and roots removed, finely diced (about ¾ cup)
  • 2 ripe Roma tomatoes, finely diced
  • ¼ cup pomegranate seeds
  • 1½ cups steamed millet (see Basic Steamed Millet)
  • 2 tablespoons toasted sunflower seeds (optional)
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Nutrition Facts


407 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g


61 g


4 g


8 g


9 g


372 mg


  1. In a medium bowl, whisk together the olive oil, cider vinegar, pomegranate molasses, and salt until well blended. Stir in the chopped mint, parsley and chives.
  2. Add the diced radishes, tomatoes, and pomegranate seeds to the dressing and toss to mix. Gradually add the millet, a ½ cup at a time, tossing the salad together as you go, until it is well mixed with the other ingredients. Sprinkle with toasted sunflower seeds if using. Serve chilled or at room temperature.

Chef Tips

If pomegranate molasses is not available, squeeze the juice from a small wedge of lemon into the dressing to add some tang.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society