loveandlemons5.0
Tart Cherry Tabbouleh
This unconventional tabbouleh recipe uses millet instead of bulgur and tart cherries in place of tomato. They add a wonderful sweet/tart pop of flavor to this delicious make-ahead friendly picnic salad.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Add the rinsed millet to a dry pot. Over medium heat, toast for 1 to ⏱️ 2 minutes. Stir, add water, olive oil and salt and bring to a boil. Cover, reduce heat, and simmer for ⏱️ 15 minutes. Remove from the heat and let sit, covered, for 10 more minutes. Stir in the garlic, fluff with a fork and set aside to cool.
water2 cups
2
In a large bowl, combine the cooked millet with the cherries, scallions, cucumber, parsley, and mint and toss.
3
Add the olive oil, lemon juice, 1 tablespoon of the white wine vinegar, salt and pepper and stir again. Taste and adjust seasonings, adding additional vinegar for more pop, or more salt and pepper if desired.
fresh lemon juice3 tablespoons
4
Serve or store in an airtight container in the fridge for up to 2 days.
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