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Millet tabbouleh with parsley, cucumber and pomegranate seeds on a grey ceramic plate.
5 from 3 votes

Pomegranate Tabbouleh (Without Bulgur)

This pomegranate tabbouleh is full of bright, summery flavors and naturally gluten-free as it's made with millet instead of bulgur.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 as a side
Author: Eloïse

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

  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. 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.
  3. 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.
  4. 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.
  5. Serve chilled, that's how tabbouleh tastes best.

Nutrition

Calories: 324kcal | Carbohydrates: 40g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Fiber: 6g | Sugar: 7g

Equipment

  • Food chopper
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