Alex Lau
This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!
Recipe information
Yield
4 to 6 Servings
Ingredients
Fine sea salt
1¼ cups millet
3 tablespoons olive oil
½ teaspoon ancho chili powder
Freshly ground black pepper
3 cups chopped parsley (from about 1 bunch)
1 cup chopped mint
4 scallions (white and light-green parts only), chopped
4 radishes, very thinly sliced
2 tablespoons (or more) fresh lemon juice
Preparation
Step 1
Bring a large pot of salted water to a boil. Add millet and cook, stirring occasionally, until tender but still toothsome, about 15 minutes. Drain, then run cool water over millet to rinse and cool.
Step 2
Place millet in a bowl and toss with oil, chili powder, pepper, and 1¼ tsp. salt. Stir in parsley, mint, scallions, radishes, and lemon juice. Taste and add more salt or lemon juice, if desired.
