This has always been one of my favorite sides, and alas, I’m currently in a land without Middle Eastern restaurants. I happily make hummus all the time, but haven’t been making my own tabbouleh (a.k.a. tabbouli, and other transliterated variations) due to the cracked wheat factor,  since we have some gluten issues around here. Rice would be too heavy. I like quinoa a lot, and Kalyn’s Kitchen recently did a very good one using quinoa, but I decided to try millet, and I think it turned out to be a great substitute. Do try! 

MILLET TABBOULI

1 cup millet
1/2 teaspoon salt
juice and zest of 2 lemons
1/4 cup olive oil
one bunch scallions, chopped (both white and green parts)
1 teaspoon salt
1 teaspoon allspice
1 large bunch flat leaf parsley,  chopped
1 cup cherry or grape tomatoes, halved or quartered

Bring 2 cups of water to a boil. Toast the millet in a dry pan over medium heat for about 5 minutes, swirling constantly. It will start to release a nutty, toasty aroma (and jump a bit in the pan) when it’s done. Add the water plus 1/2 teaspoon salt, return to a boil, and then reduce to a simmer. Cover and cook for 25 minutes (while you do your other prep). Let sit for another 5, then fluff with a fork.

Whisk the lemon juice, zest and olive oil together. Add the onion, salt and allspice; stir to combine, then add the parsley,  tomatoes and millet. Toss and serve!

Other tabbouli variations ’round the food blog world:

The aforementioned Kalyn’s Kitchen version with quinoa
The Gluten Free Hippie uses sprouted buckwheat
Spring Tabbouli with not only quinoa, but also asparagus from 101 Cookbooks
Tabbouleh with Persimmons and Almonds from Pinch My Salt

— posted by Anne