Pomegranate tabbouleh is a simple, herby dish full of bright, summery flavors that will instantly put a smile on your face. It's naturally gluten-free as it's made with millet instead of bulgur. Overall it makes an amazing side dish or even a great salad for lunch.
This recipe is my fruity, gluten-free take on the Middle Eastern classic. It's loaded with fresh parsley and mint, lemon juice and crunchy pomegranate seeds for the ultimate salad experience.
For more summery salads, check out this mango "couscous" salad made with millet or this quinoa peach salad.
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How to eat tabbouleh
- Tabbouleh is often served as a side dish in Middle Eastern countries. You can put it on the table with homemade hummus and flatbreads (these 2-ingredient lentil wraps would work great).
- I find that tabbouleh is amazing for picnics as you can make it ahead of time and just take it with you in an airtight container. It's also a great dish to serve at BBQs, as I find that it pairs well with summery veggies and various marinades.
- Finally, you can eat it as a salad for lunch or a light dinner. However, I'd recommend adding some sort of plant-based protein to make it more nutritious.
Millet vs couscous vs bulgur
Millet is a gluten-free cereal that belongs to the grass family. The shape and color of millet seeds are very similar to those of bulgur and couscous – hence why they make such a great substitute. Taste-wise, I would say that millet is slightly nuttier than couscous or bulgur.
Key ingredients and substitutions
- Millet is used to make a tabbouleh without bulgur. If you have the option between small and large-grain millet, chose large grain millet.
- Green onions and garlic add a ton of flavor without being too pungent. Only use the green parts of the onions if you don't like the taste of raw onions and garlic.
- Cucumber adds some crunch and freshness. Preferably use organic cucumber if leaving the skin on. You can use any type of cucumber (e.g., English cucumber, Persian cucumber, mini cucumbers) cut into very small dice.
- Pomegranate adds even more crunch and is a great alternative to tomatoes in the traditional tabbouleh recipe. Its sweetness creates a great balance with the parsley. You can seed a pomegranate yourself or buy pomegranate seeds at the grocery store to save time.
- Fresh parsley and fresh mint are an absolute must in tabbouleh. Leave out the mint if you don't like it.
- Extra virgin olive oil for flavor and healthy fats. Use a high-quality oil if possible.
- Lemon juice for that tangy kick. You can add the zest of an organic lemon to make it extra lemony.
- Cinnamon adds that extra little something that makes a world of a difference. Only add it if you like cinnamon in savory dishes and salad dressings in general.
Elo's tips
- To prevent the millet from being dry or overcooked, remove it from the heat and cover the pot with a lid once it's almost cooked (most of the water should already be absorbed). The steaming process will make the millet extra moist and fluffy.
- Fluff the millet to prevent the grains from sticking together.
- Make the millet the day before so that it's already cold when making the tabbouleh. You can also use leftover millet from another recipe.
- Finely dice all the ingredients.
- Use a food chopper to chop the herbs. It's easier and super time-saving. You may also use your food processor to do so if you have one.
- Let the tabbouleh sit for 15 minutes once everything is combined. It allows the millet to soak up all the flavors and make it even more flavorful. It also allows the parsley to lose its bitterness.
- Serve chilled, that's how tabbouleh tastes best.
Step-by-step instructions
STEP 1: Rinse and cook the millet. Rinse it in a fine-mesh sieve to remove any dust or debris. To cook it, I add it to a saucepan with twice the volume of water and a little bit of salt. I bring it to a boil then reduce it to low-medium heat until most of the water has been absorbed. Finally, I take it off the heat and cover it with a lid until all the water is gone.
STEP 2: Cool and fluff the millet. Let the millet cool down completely. Once it's cold or has come to room temperature, you can fluff it with a fork to separate the grains. It also helps to break the grains that may have clumped and dried at the surface if it was left uncovered for a while.
STEP 3: Seed the pomegranate and chop the veggies. You want to cut the cucumber and onions as thinly as possible for tabbouleh.
STEP 4: Chop the herbs. Remove the thick parsley stems but don't worry about the thin ones. You can do this with a sharp knife or use a food chopper.
STEP 5: Make the "dressing". Start by mincing the garlic (with a garlic press or a knife) and juicing the lemon. Add them to a salad bowl with the olive oil and salt. Next, add the chopped herbs.
STEP 6: Combine. Add in the cooled and fluffed millet and mix until it's covered in dressing. Then add the remaining ingredients and give it a good toss.
Frequently asked questions
Millet tabbouleh will last for 2-3 days in the refrigerator in an airtight container.
Cooked millet easily lasts 4-5 days in the refrigerator in an airtight container. You can therefore cook the millet ahead of time and make your tabbouleh shortly before serving.
The bitter taste in tabbouleh mostly comes from the parsley. Make sure to remove the thick stems and chop the leaves super finely (preferably in a food processor).
Traditional tabbouleh made with wheat bulgur is not gluten-free. However, you can easily substitute it with millet (or eventually white quinoa) for a very similar result.
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The recipe
Pomegranate Tabbouleh (Without Bulgur)
Equipment
- Food chopper
Ingredients
- ¾ cup (160 g) millet
- 2-3 green onions white and green parts
- 1 cucumber
- 1 cup pomegranate seeds use pre-seeded pomegranate to save time
- 1 bunch (55 g) flat-leaf parsley
- ⅓ cup (10 g) fresh mint optional
For the "dressing"
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 garlic cloves
- ¼ teaspoon salt
- ½ teaspoon cinnamon optional
Instructions
- Rinse the millet and cook it according to package directions (see notes). Once it's cooked, fluff it with a fork and let it cool down. To save time, you can also rinse it under cold water.
- Seed the pomegranate.
- Wash the cucumber, green onions, parsley, and mint.
- Thinly slice the green onions. Finely dice the cucumber.
- Remove the large stems of the parsley and mint (if using). Finely chop the leaves with a sharp knife or in a food chopper.
- Mince the garlic. Juice the lemon. In a large salad bowl, combine the olive oil, lemon juice, minced garlic, and salt. Add in the chopped herbs and optionally add a pinch of cinnamon.
- Add the green onions, cucumber, and pomegranate to the salad bowl. Finally, add in the cooled millet and let it sit for 15 minutes if time allows. It allows the millet to soak up all the flavors and make it even more flavorful.
Video
Notes
- To prevent the millet from being dry or overcooked, remove it from the heat and cover the pot with a lid once it's almost cooked (most of the water should already be absorbed). The steaming process will make the millet extra moist and fluffy.
- Make the millet the day before so that it's already cold when making the tabbouleh. You can also use leftover millet from another recipe.
- Use a food chopper to chop the herbs. It's easier and super time-saving. You may also use your food processor to do so if you have one.
- Cinnamon adds that extra something that makes a world of a difference. Only add it if you like cinnamon in savory dishes and salad dressings in general.
- Serve chilled, that's how tabbouleh tastes best.
Nutrition
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Looks perfect for the upcoming summer! I will for sure try this out soon!
Can't wait to hear back from you!