The 21-Day Alkaline Diet Plan: 100 Easy Recipes to Reset and Rebalance Your Health by Laura Rimmer

Author:Laura Rimmer [Rimmer, Laura]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-10-07T18:30:00+00:00

Tabbouleh Salad

SERVES 4 | PREP TIME: 20 MINUTES | COOK TIME: 15 MINUTES

Popular all over the Middle East, tabbouleh has roots in Lebanese cooking. This fresh green salad has chopped fresh parsley, fresh mint, tomato, scallions, cucumber, lemon juice, and olive oil. Traditional tabbouleh also has bulgur wheat grains. I have replaced the bulgur with millet, which adds healthy protein. Tabbouleh is the perfect recipe for millet, as it even looks like the small pasta used for the classic version. Millet is also gluten-free, which means that those with celiac disease and gluten intolerance can easily enjoy this salad. The protein content of millet makes it a very wise choice for vegans and vegetarians who do not get their protein from meat.

2 cups filtered water

1 cup millet, rinsed

⅓ cup extra-virgin olive oil

Juice of 1 lemon

1 large garlic clove, crushed

1½ teaspoons Himalayan pink salt, divided

2 large tomatoes, rinsed and finely diced

3 scallions, white parts only, rinsed and thinly sliced

½ English cucumber, rinsed and finely diced

¾ cup fresh mint, rinsed and finely chopped

1½ cups fresh parsley, rinsed and finely chopped

1In a small saucepan over high heat, bring the water to boil. Add the millet and turn the heat to low. Cover the pan and cook for 15 minutes.

2Remove the pan from the heat and mash the millet with a fork. Let cool with the lid off for 15 minutes. The texture should be firm but not crunchy or mushy.

3Meanwhile, in a small bowl, whisk the olive oil, lemon juice, garlic, and ½ teaspoon of salt. Let sit.

4 In a large bowl, combine the tomatoes, scallions, cucumber, mint, and parsley.

5Add the cooled millet. Pour the dressing over and mix well. Taste and season with the remaining 1 teaspoon of salt, as needed.

SERVING TIP: Serve at room temperature or chilled.

PER SERVING: CALORIES: 360; TOTAL FAT: 20G; TOTAL CARBOHYDRATES: 44G; FIBER: 8G; SUGAR: 3G; PROTEIN: 8G

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