Millet tabbouleh salad

Name: Millet tabbouleh salad
Total time: 600 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup millet; 2 cup water; 1/2 cup finely chopped tomatoes; 1/2 cup finely chopped onion; 1/2 cup cup cilantro and mint leaves; 1/4 cup boiled corn kernels; 1/2 cup chopped cucumber; For dressing :; 2 tsp olive oil; 2 tsp lemon juice; 1/4 tsp black pepper powder; 1/4 tsp garlic powder; 1/2 tsp chilli flakes; 1/2 tsp oregano; For garnishing :; Some chilli flakes; Some oregano

Bobly Rath @cook_241086

#healthy2020
#ebook
#post48
Tabbouleh salad is a Middle Eastern salad of using broken wheat with fresh veggies. I used Millets in place of broken wheat to make it gluten free and also added some chilli flakes and oregano to make it little spicy also. This salad is so healthy.

Bobly Rath @cook_241086

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Ingredients

10 minutes

3-4 servings

1 cupmillet
2 cupwater
1/2 cupfinely chopped tomatoes
1/2 cupfinely chopped onion
1/2 cupcup cilantro and mint leaves
1/4 cupboiled corn kernels
1/2 cupchopped cucumber
For dressing :
2 tspolive oil
2 tsplemon juice
1/4 tspblack pepper powder
1/4 tspgarlic powder
1/2 tspchilli flakes
1/2 tsporegano
For garnishing :
Some chilli flakes
Some oregano

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Steps

10 minutes

1

In a large pan put water, salt and washed millet and allow them to boil for sometime (for 8-10 minutes) till they become soft.
2

In the meantime prepare the dressing by mixing all the dressing ingredients together.
3

Mix all the chopped veggies in the boiled millet.
4

Then mix the salad dressing and toss it well. Now the tabbouleh salad is ready.
5

Keep it in the refrigerator for 20-30 minutes.
6

While serving add some extra oregano and chilli flakes over it.
7

Now the Millet Tabbouleh salad is ready to serve.

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Cooksnaps

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Bobly Rath @cook_241086

on January 03, 2020 10:46

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.

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Millet tabbouleh salad

Millet tabbouleh salad

Ingredients

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