But when I looked up a recipe and realized that the grain I needed was bulgur, I was a little disappointed at first. I had made a pact not to go back to the grocery store until the weekend and I certainly wasn't going to do it for just one dish. So I checked our store of grains (I was really into a gluten-free diet for a little while, but more on that later) and realized I had a very small amount of millet left over. It was too small of an amount to feed both Sam and me as a side, but I thought the consistency of the cooked millet might do the trick as a substitute for the bulger in a tabouleh salad. I'm so glad I experimented! The millet worked perfectly, the tabouleh was a delicious complement to the hummus I had in the fridge, and the whole thing made for a fresh and delicious lunch.
Quick Millet Tabouleh
Makes 4 servings
1 large bunch (about 2 ½ cups) flat leaf parsley, chopped
1 small cucumber, peeled and diced
3 Roma tomatoes, diced
½ cup cooked millet, cooled
¼ cup olive oil
Juice and zest from ½ a medium sized lemon
Salt & pepper
Roughly chop the parsley and place in a medium sized bowl. Add the diced cucumber and tomatoes and toss together. Add the oil, lemon juice and zest, and the salt and pepper to taste. Add the millet and mix everything together until completely coated.