Incredible Tabbouleh!

I have been experimenting with different types of grain lately and have discovered a new favorite- Millet. It  is very healthy, high in fibre, nice and light compared to quinoa, and has a great "crunch" to it. So I have made this recipe with millet, though it can easily be substituted with quinoa, bulgar, or  couscous or your grain of choice. Millet is also very inexpensive, so it is great if you are budget conscious. It can be found at your local health food store.

To prepare the Millet:

Add 1 cup of millet to 6 cups of water and a bit of olive oil. Bring to a boil, then reduce to simmer for 12 minutes. Drain in a collander and set aside to cool.


in a bowl, mix together the following:

2 fresh tomatoes,diced into 1 cm cubes.
4 inches cucumber diced into 1 cm cubes.
1/2 red onion diced fine.
1 jalepino pepper, chopped fine.
1 bunch parsley, chopped fine.
Juice of one lemon
1 clove garlic, pressed.
3 tbsp olive oil

salt to taste

2 tbsp of toasted pine nuts (my husband says this makes the salad)

Add the cooked millet to the above ingredients and let marinate in the fridge for 20 minutes. Serve as a side salad to your favorite meal. This salad tastes even better the next day.


I love toasted pine nuts, but it is a pain making them every time a recipe calls for them, so I typically buy a big bulk bag of them, then toast them all at once a frying pan on low heat with a bit of olive oil spray. (once they have turned brown on a few sides, they are done). Then I put them in a freezer bag and feeze them until I need them in a recipe. They last for a good 3-4 months this way, and it is a great time saver.