Tabouleh-like Salad: A springtime healthier version with millet

Tabbouleh - a Mediterranean classic that is both refreshing and healthy salad. However, in its original version it's not suitable for celiac patients nor diabetics, as bulgur wheat contains gluten and raises sugar blood levels. Here, I've replaced it with my beloved millet, on which I have elaborated elsewhere, added roasted almonds and pickled lemon in addition to the usual greens. A wonderful salad to accompany a spring meal.

What's inside?

1 cup millet

A bunch of parsley

A bunch of mint

A bunch of coriander

Half a small red onion, finely chopped (or 3 chopped green onions)

A handful of roasted almonds (without oil, until lightly browned)

2 tablespoons capers

2 finely chopped pickled lemons

In late summer I would add fresh pomegranate seeds.

For the dressing: 2 squeezed lemons, high-quality olive oil, salt and pepper

What do we do?

1. Rinse the millet and cook it in boiling water (just like pasta) for about 12–15 minutes until it is crunchy (and yes, it is tasteless, but wait a minute). Drain and cool.

2. Finely chop all the greens.

3. In a bowl, mix the millet with the herbs, onion, capers, pickled lemons and almonds.

4. Pour the sauce over, stir, taste and adjust seasoning.

עוד שלל סירטונים באינסטגרם DRGILTCM