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Originally, tabbouleh is a Lebanese parsley salad with bulgur or sometimes couscous. On account of its wide popularity, there are countless ways to prepare it. This recipe is a gluten free millet variety.
Wash the grainy, shelled millet and then brown it in the olive oil. Pour on water and add a pinch of salt. Bring it to a boil and simmer it for 8-10 minutes covered.
Pull it off the fire and let it rest still covered for 10 minutes. Then stir it thoroughly with a fork, and let it cool.
Fine chop the green spices. Feel free to use more according to taste.
Wash the cucumber and cut it into small cubes, with its skin on. Cut the tomatoes in half or quarters, depending on their size. Put all the ingredients in a mixing bowl.
Add the grape seed oil and the vinegar to the tabbouleh, stir it thoroughly and allow it to rest in a fridge for a few hours before eating it.
Tabbouleh is usually consumed as a starter or a salad but it makes a great side dish as well.