Tart Cherry Tabbouleh
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 1 cup uncooked millet (or bulgur*), rinsed
- 2 cups water
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon salt
- 2 small garlic cloves, minced
- ½ cup Montmorency dried tart cherries
- ⅓ cup chopped scallions or red onion (or a combo)
- 1 English cucumber, chopped into ¼ inch pieces
- 2 cups chopped flat leaf parsley
- 1 cup chopped fresh mint
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 to 2 tablespoons white wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
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Preparation
Step 1
Add the rinsed millet to a dry pot. Over medium heat, toast for 1 to 2 minutes. Stir, add water, olive oil and salt and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 more minutes. Stir in the garlic, fluff with a fork and set aside to cool.
Step 2
In a large bowl, combine the cooked millet with the cherries, scallions, cucumber, parsley, and mint and toss.
Step 3
Add the olive oil, lemon juice, 1 tablespoon of the white wine vinegar, salt and pepper and stir again. Taste and adjust seasonings, adding additional vinegar for more pop, or more salt and pepper if desired.
Step 4
Serve or store in an airtight container in the fridge for up to 2 days.
Step 5
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Chef's notes
If using bulgur:
Bring 1¼ cups water to a boil, add the bulgur, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.
