Winter Citrus Millet Taboulleh

Taboulleh (also spelled tabouli, tabouleh, and tabbouli) is a classic Middle Eastern salad that generally contains chopped vegetables, herbs, and a liberal amount of olive oil. It’s an extremely flavorful dish, and I love how there’s plenty of room to play with the ingredients.

While traditional taboulleh is made with bulghur wheat, I enjoy experimenting with different gluten-free grains and seeds as the base. I’ve made it with amaranth for the blog before; this time, I used millet.

millet photo

Millet has a reputation for being extremely nutritious, digestible, and hypoallergenic. It is easy to cook up for this recipe, and you’ll even have a little left over to try another way (I love it warm, as a breakfast “cereal”). If you don’t want to give it a go with the millet, I would try it with quinoa.

I’ve been crazy over all the specialty citrus this winter, and here I’ve used Cara Cara oranges (sold by Sunkist). These aren’t organic, but their flesh is really pretty and delicious. If you can’t find them, substitute blood oranges or your favorite oranges: organic is always preferable.

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millet taboulleh

millet taboulleh
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Millet Taboulleh with Oranges and Green Olives

serves 4-8

Ingredients

  • * 1 cup millet
  • * 3 cups water
  • * 3 cups minced parsley I used curly, but flat is fine, too
  • * 4 medium tomatoes diced (about 1 cup)
  • * 4 Cara Cara or blood oranges peeled with a sharp knife so there is no pith, then diced
  • * 2 cup diced cucumber
  • * 2 cup diced pitted green olives I used Divina Organics brand
  • * 2 large shallots peeled and minced
  • * 1 1/2 teaspoons ground cinnamon
  • * 1/2 cup olive oil plus 2 tablespoons

Instructions

  • 1. Rinse millet in a fine mesh strainer. Add to medium pot on the stove with the water and bring to a boil.
  • 2. Cover and reduce heat to a simmer. Cook for 30 minutes until water is absorbed. Remove from heat and allow to rest for 10 minutes, covered, then uncover and allow to cool to room temperature. Fluff with a fork.
  • 3. Combine 2 cups of the cooked millet (save the rest for another use) with the remainder of the ingredients and 1/2 cup of the olive oil. Mix well and place in the refrigerator for several hours for the flavors to meld.
  • 4. Allow taboulleh to come to room temperature, then drizzle with the final two tablespoons of olive oil and serve.

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21 thoughts on “Winter Citrus Millet Taboulleh”

  1. Many delightful images and recipes led me to your site. The photo of your hen hooked me, as well as the range of gluten free recipes and exquisitely nutritious food combinations. Healthy Green Kitchen is a must go to for people who consider consuming food as both good for the body and the soul.

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  2. Pingback: Black Barley, Purslane and Watermelon Salad | Healthy Green Kitchen
  3. Karen and I are looking for new dinner recipes that make us feel great after we’re done eating them, as opposed to weighing us down. This seems like it would fit the bill perfectly.

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  4. Might just be able to find millet here, and would love to try this one. Great marriage of flavours Winnie…love it!

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  5. Winnie, this is gorgeous. I’ve been smitten with Cara Cara oranges ever since I picked them up by chance because they were the oranges with the best price! My step-dad absolutely loves barley and while it’s not gluten free, mixed with quinoa I think it would make a decent taboulleh.

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  6. Love the idea of mixing up traditional tabouleh by adding oranges and olives and substituting in millet. The orange pieces must give the salad a real fresh boost.

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  7. I love the flavors in taboulleh and really like the idea of mixing things up with millet. We’re always looking for new recipes with whole grains.

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  8. This sounds really delicious! I have had Taboulleh only once in my life and it was at a church campmeeting when I was a young mother – where someone made it for a health nutrition class during that week. I remember it well and loved it. Your version sounds really yummy, I will definitely try it!

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  9. I Loooooove millet! It’s even milder than quinoa for those who are ‘adjusting’ to whole grains or for kids (all 4 of mine love it). I have got to try this, so excited! I love the ingredient list! kudos! ;)

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  10. Looks terrific except for the part where you use 1/2 cup of oil. To me, that destroyed the healthy aspect of the recipe. How would you modify if you weren’t willing to use all that?

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  11. I love millet I just had a big bowl of it yesterday with some beet hummus and brussel sprouts, yum! Love the idea of using it for taboulleh!

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  12. This sounds great! I’m not a huge taboulleh fan, but I definitely want to try it with millet especially now that I am trying to go wheat/gluten free as well as dairy free.

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  13. All those big flavors together in one bowl — green olives, Cara Caras, cinnamon, shallot… I think we have a tiny bagful of millet left in our pantry, and I’m quite excited to try this healthy dish.

    Cheers,

    *Heather*

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