“You choose, gluten free or traditional Tabbouleh This dish is meant to cleanse the palette when eating spicy foods. But it is perfect for lunch! Food is Fuel! ”

Ingredients
•1/2 cup Millet/ Bulgur
•1 1/2 cup water
•3 diced Roma (plum) tomatoes or cherry tomatoes
•1/2 cup seeded, diced cucumber
•1/2 cup finely sliced green onions (about 3 onions)
•1/2-1 cup finely chopped Italian parsley
•1/4 cup chopped mint
•1/4 cup freshly squeezed lemon juice
•1/3 cup Saica Extra Virgin Olive Oil
•2 tablespoons Spriana Balsamic Vinegar
•1/2 teaspoon Spriana Sel Gris Sea Salt, or to taste
•1/2 teaspoon fresh ground black pepper

Instructions
Place millet in a medium saucepan with 1 1/2 cups water.
Bring to a boil and simmer for 35-45 minutes. Cool.
Place all chopped vegetables in a large bowl.
Pour lemon juice, balsamic and olive oil over vegetables.
Add seasonings and cooled millet. Stir to mix.
Refrigerate overnight for full flavor.
Makes 4 cups

Tip: Millet cooks like rice. To prevent mushy millet don’t overcook..

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add remaining ingredients and serve!

Enjoy,
Meg Meg at The Market!
meg@niblackfoods.com

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