This easy summer salad is made with cooked millet. Millet tabbouleh is crunchy version of a classic tabbouleh which, thanks to the pomegranate molasses in the dressing, has a delicious element of sweet and sour. Millet makes a nutritious substitute for the usual suspects used in tabbouleh, bulgur, and couscous, and this recipe gives you an easy way to introduce yourself to this extremely nutritious ancient grain. Before rice, there was millet! It is gluten free, rich in minerals and B complex vitamins, has loads of fiber, all of which makes it perfect for cancer patients wanting to move into a healthy survivorship. And it’s so simple to make too. Try it.
- 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.
- Add the diced radishes, tomatoes, and pomegranate seeds to the dressing and toss to mix. Gradually add the millet, ½ a cup at a time tossing the salad together as you go until it is well incorporated into the other ingredients. Sprinkle with toasted sunflower seeds if using and serve.
- 3 tablespoons extra virgin olive oil
- 1 tablespoons cider vinegar
- 1 teaspoons pomegranate molasses (see Ann’s Tips)
- sea salt to taste
- 1 tablespoon chopped mint leaves
- 2 tablespoons chopped Italian flat leaf parsley leaves
- 1 tablespoon chopped chives
- 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)
Ann's Tips and Tricks
If you can’t find pomegranate molasses, squeeze the juice from a small wedge of lemon into the dressing to add some tang.
If you are watching your carbs, add the millet to the salad to taste. Less is sometimes more.