Prep Time

15 minutes

Prep Notes

Choose organic ingredients to avoid chemicals and GMOs.

Cooking Time

20 minutes


4-6 servings


1 cup millet (soaked overnight to enhance digestion and absorption), 1 1/4 cup water, 1 cucumber (seeded and diced), 1 lb cherry tomatoes (sliced in halves), 1/2 red onion (finely chopped), 2 garlic cloves (crushed), 1/4 cup olive oil, zest and juice of 1 lemon, 1 cup parsley & 1 cup mint (rinsed, spinned and chopped), 1/2 tsp sea salt, black pepper, black olives, pine nuts (optional).


1. Rinse, drain and cook the millet with water for about 20 mn in your rice cooker. Let it cool completely and fluff with a work to detach the grains. 

2. Add olive oil, lemon zest and juice, mint and parsley, salt & pepper. Mix gently. 

3. Add cucumber, tomatoes, red onion, garlic, a handful of black olives and pine nuts if desired. 

4. Serve cold as a main or as a side dish.


Tabbouleh is a refreshing and nourishing dish on a hot summer day. It is is normally made with couscous, which is a small wheat pasta. I prefer to use millet since it is gluten free and full of heart-friendly nutrients, especially copper, manganese, magnesium and phosphorus. I always soak my grains overnight and rinse them before cooking to remove the enzyme inhibitors and enhance digestion. 

Gluten-free, Vegan, Vegetarian.


Alexandra Le Ny Health Coaching