Gluten Free Tabouli

5 from 1 vote

Try our Gluten Free Tabouli for a refreshing, nourishing salad packed with parsley, tomatoes, and zesty flavors.

Prep Time10

Resting Time30

Total Time40

Course: Salad, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free, Low Calorie, Low Fat, Vegan

Servings:

Calories: 121kcal

If you don't have cooked millet on hand, check out how to cook millet. Make sure the cooked millet is chilled.
Finely chop parsley, mint, scallions, tomatoes, and cucumber. Set aside. Separately, mince the garlic.
To prepare the dressing, add fresh lemon juice with minced garlic, cinnamon, coriander, and red pepper flakes in a small bowl. Whisk to combine.
Add cooked and chilled millet to the chopped veggies and herbs in a large bowl. Pour over the lemon dressing and gently stir to combine. Taste and adjust seasoning as needed.
Let the tabouli sit in the fridge for 30 minutes for flavors to meld. Enjoy!

Chop finely for best texture. Traditional tabouli has a delicate, fluffy texture that comes from finely chopped herbs and vegetables. Using a sharp knife or food processor can make this step quicker and more consistent.
Let it marinate. This tabouli tastes even better after sitting for 30 minutes to an hour in the fridge. The lemon, garlic, and spices have time to meld, making every bite more flavorful.
Use cold, cooked millet. To prevent the parsley from wilting and to keep the salad light and fluffy, make sure the millet is fully cooled before mixing.
Fresh is best. While you can store tabouli in the fridge for up to 3 days, it’s best enjoyed within the first 24 to 48 hours for optimal color and flavor. Store in an airtight glass container.
Meal prep tip: Cook extra millet and store it in the fridge for use in other recipes, such as our millet porridge or blueberry millet muffins.