MILLET TABBOULEH SALAD

I like the combination of fresh dill, mint and parsley with lemon juice in a salad. I have eaten tabbouleh over the years and this recipe for tabbouleh is a bit different. It uses millet as the grain instead of bulgar wheat or couscous. Some tabbouleh recipes also include chopped tomatoes, onion and cucumber. Tabbouleh can be eaten as a side dish with chicken, fish or meat or eaten on its own as a salad. This recipe doesn't include a lot of dressing and if you like a 'juicier' salad, you can add more lemon juice, vinegar and oil.

Both the DH and I enjoyed this salad and have leftovers for another meal. We ate this salad with baked chicken thighs. 

Salad mixed and ready to serve.

INGREDIENTS:

2 cups cooked millet
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/4 cup fresh dill
1 tbsp lemon juice
2 tbsp olive oil
1/4 cup red wine vinegar
salt and pepper to taste

DIRECTIONS:

If cooking the millet right before you make the tabbouleh, let it cool first. In a medium size bowl, mix the millet, herbs and dressing. Combine well. Add more lemon juice, vinegar and oil to taste if needed. Serves 4.

Adapted from "The Plant Paradox Cookbook"