Pomegranate Tabbouleh (Without Bulgur)

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.

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

1. 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.
2. Fluff the millet to prevent the grains from sticking together.
3. 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.
4. Finely dice all the ingredients.
5. 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.
6. 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.
7. 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.

Frequently asked questions