Millet Tabbouleh

5 from 1 vote
Course Side
Servings 4


  • 1 3/4 cups Low-Sodium Vegetable Broth
  • 3/4 cup millet
  • 1 cup quartered cherry tomatoes
  • 1/2 English cucumber diced
  • 1/2 cup flat leaf parsley chopped
  • 1/4 cup chopped mint chopped
  • 2 scallions thinly sliced and divided
  • 1/4 cup sliced almonds
  • 1/4 cup sliced dried apricots
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • 1 clove garlic minced
  • 1/4 teaspoon sea salt

Yogurt Dressing

  • 1 cup plain Greek yogurt
  • 3/4 teaspoon Smoked Paprika
  • 1 teaspoon lemon zest


  • Place the broth and millet in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to low, and simmer until the millet is tender, about 25 minutes. Remove from the heat and set aside for 5 minutes and then fluff with fork.
  • Transfer the millet to a large bowl and add the cherry tomatoes, cucumber, parsley, mint, scallions, almonds, and apricots, tossing to combine.
  • In a small bowl, whisk together the oil, lemon juice, garlic, and salt. Add the dressing to the millet mixture and toss.
  • In a small bowl, stir together the yogurt, paprika, and lemon zest. Drizzle the dressing over tabbouleh and kebabs just before serving
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