Tabbouleh style salad with millet
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Tabbouleh style salad with millet
Lately, I realized that folks allergic to gluten cannot eat tabbouleh! It made me think of a grain that could successfully replace couscous. And so yesterday, I came up with this simple recipe that will hopefully satisfy all the people who are on non-gluten diet.


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INGREDIENTS
100 g millet grain
1/2 orange pepper
2 middle-sized tomatoes
1/2 red onion
1/2 cucumbera  bunch of roasted almonds
2 tbsp chopped basil
2 tbsp chopped parsley
2 tbsp chopped mint
1 lime
1/2 lemon
2 tbsp virgin olive oil
1/2 tsp salt
1/2 tsp black pepper
 

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DIRECTIONS
01
Cook the millet grain in 1/2 liter boiling water for about 15 minutes, that drain it off and cool down.

02
Chop all the vegetables and set them in a big salad bowl, add herbs, olive oil, almonds, lime and lemon juice, and spices.

03
At the very end mix all the ingredients with cooked millet grain and put in the fridge for about an hour. Tastes the best with lemony parsley hummus:)

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