Millet Tabbouleh

Name: Millet Tabbouleh
Yield: 4 to 6 Servings
Ingredients: Fine sea salt; 1¼ cups millet; 3 tablespoons olive oil; ½ teaspoon ancho chili powder; Freshly ground black pepper; 3 cups chopped parsley (from about 1 bunch); 1 cup chopped mint; 4 scallions (white and light-green parts only), chopped; 4 radishes, very thinly sliced; 2 tablespoons (or more) fresh lemon juice

By Sara DickermanPhotography by Michael Graydon Nikole Herriott

December 26, 2015

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Alex Lau

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

Recipe notes

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