Millet Tabbouleh

Weight Watchers Recipe


3PointsPlus Value
Prep time: 15 min
Cook time: 24 min
Other time: 45 min
Serves: 6
This twist on tabbouleh uses millet instead of bulgur. It's a delicious, less common grain that almost tastes like popcorn when toasted.
Ingredients
      3/4 cup(s) uncooked millet  
2 cup(s) water  
1 1/4 tsp table salt, divided  
2 tsp lemon zest  
2 Tbsp fresh lemon juice  
2 Tbsp water  
1 Tbsp olive oil, extra-virgin  
      1 cup(s) grape tomatoes, quartered  
      1 cup(s) English cucumber(s), cut into small pieces  
      1/2 cup(s) uncooked scallion(s), sliced  
1/2 cup(s) fresh parsley, chopped  
1/2 cup(s) mint leaves, fresh, chopped  
Instructions
Heat a large nonstick skillet over medium heat. Add millet; cook, stirring frequently, until millet looks and smells toasted, about 4 minutes.

Transfer millet to a medium saucepan. Add water and 3/4 teaspoon salt; bring to a boil. Reduce heat to low and simmer until millet is tender, about 20 minutes.

Meanwhile, in a large serving bowl, combine lemon zest, lemon juice, water, oil and remaining 1/2 teaspoon of salt. Add tomatoes, cucumbers, scallions, parsley and mint; toss well to coat.

Fluff cooked millet with a fork; let cool to room temperature or until just slightly warm. Add millet to serving bowl; toss well. Cover and refrigerate at least 30 minutes for flavors to blend. Toss before serving. Yields about 3/4 cup per serving.