Giada Millet Tabbouleh Salad

From The Cookbook: Eat Better, Feel Better

It’s ideal for a light lunch or dinner, and it only takes about 30 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed a few friends.

Recipe Ingredients

1 cup raw millet
1 cup chopped flat-leaf parsley (about 1 large bunch)
1/3 cup chopped fresh mint leaves
1 shallot, chopped fine and rinsed under cold water
1/2 cup peeled and diced English cucumber
1/2 cup chopped strawberries
1 1/2 teaspoons kosher salt
Juice of 1 lemon
1/3 cup extra-virgin olive oil
Baby arugula, baby spinach, or baby kale (optional)

How To Make Giada millet tabbouleh salad

Cook the Millet

Boil and Simmer: Place millet in a saucepan with 2 cups lightly salted water. Bring to a boil over medium heat, cover, reduce heat to low, and simmer for 20 minutes. Let stand 10 minutes, then fluff with a fork and let cool.

Make the Salad

Mix It Up: In a bowl, combine 1 cup cooked millet, parsley, mint, shallot, cucumber, and strawberries. Season with salt, lemon juice, and olive oil. Toss to coat. Serve over greens if desired.

Recipe Tips

Ingredient Substitution: Replace heavy cream with coconut milk for a dairy-free version. This adds a subtle sweetness and keeps the creamy texture, making it perfect for lactose intolerant folks.
Make Ahead: Prepare up to 24 hours in advance. Store in an airtight container and reheat gently, adding a splash of broth if needed to restore consistency.
Texture Tip: Toast millet for enhanced texture. Lightly toasting in a pan brings out nutty flavors and ensures a pleasant mouthfeel in the salad.
Flavor Variation: Add fresh herbs like mint or spices like cumin. Mint adds freshness, while cumin offers an earthy twist, keeping the dish exciting and full of flavor.
Vegan Option: Opt for vegan feta or nutritional yeast. These alternatives maintain the salad’s tanginess without dairy, ensuring it’s both vegan and delicious.

Recipe FAQs and Variations

Can I substitute millet with another grain?

Yes, you can use quinoa or couscous as substitutes. Quinoa adds protein, while couscous offers a softer texture. Adjust cooking time based on the grain’s instructions.

Is the salad too sweet with strawberries?

The strawberries add a touch of sweetness, balancing the savory herbs. Adjust the amount based on your taste, using 1/4 cup if you prefer less sweetness.

Can I use dried herbs instead of fresh?

Yes, use 1/3 cup dried parsley and 1/4 cup dried mint. Dried herbs are more potent, so start with half the amount and adjust to taste.

Can I make this salad ahead of time?

Prepare the millet and chop the herbs up to a day in advance. Combine all ingredients just before serving to maintain freshness and texture.

Check out More Giada Recipes:

Giada millet tabbouleh salad

Recipe by Giada De LaurentiisCourse: SaladCuisine: Middle EasternDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

140

kcal

When I need a dish that’s both nourishing and flavorful, I turn to this vibrant Giada millet tabbouleh salad. The ingredients—like millet, parsley, mint, and strawberries—blend together so beautifully, creating the perfect balance of flavors. It’s ideal for a light lunch or dinner, and it only takes about 30 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed a few friends.

Ingredients

1 cup raw millet
1 cup chopped flat-leaf parsley (about 1 large bunch)
1/3 cup chopped fresh mint leaves
1 shallot, chopped fine and rinsed under cold water
1/2 cup peeled and diced English cucumber
1/2 cup chopped strawberries
1 1/2 teaspoons kosher salt
Juice of 1 lemon
1/3 cup extra-virgin olive oil
Baby arugula, baby spinach, or baby kale (optional)

Directions

Cook the Millet
Boil and Simmer: Place millet in a saucepan with 2 cups lightly salted water. Bring to a boil over medium heat, cover, reduce heat to low, and simmer for 20 minutes. Let stand 10 minutes, then fluff with a fork and let cool.
Make the Salad
Mix It Up: In a bowl, combine 1 cup cooked millet, parsley, mint, shallot, cucumber, and strawberries. Season with salt, lemon juice, and olive oil. Toss to coat. Serve over greens if desired.

Nutrition Facts

4 servings per container

Amount Per ServingCalories94
% Daily Value *
Total Fat 9g 14%
- Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 200mg 9%
Total Carbohydrate 15g 5%
- Dietary Fiber 2g 8%
- Sugars 4g
Protein 2g 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.