EASY Gluten-Free Tabbouleh (Perfect For Summer)

Cook millet according to package instructions and let it cool.

Finely chop parsley and mint, then add to the cooled millet.

Dice tomatoes and cucumber, and add to the mixture.

Add pomegranate seeds to the salad.

In a small bowl, whisk together lemon juice, olive oil, and salt.

Pour the dressing over the salad and toss gently to combine.

Taste and adjust seasoning if necessary.

Let the tabbouleh sit for 15 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Dietary

Allergens