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 way to introduce oneself to this extremely nutritious ancient grain, which is gluten free, rich in minerals and B complex vitamins, and loads of fiber. It’s simple to make, too.
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, 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.
If pomegranate molasses is not available, squeeze the juice from a small wedge of lemon into the dressing to add some tang.