side dishes
Tart Cherry Tabbouleh
This creative tabbouleh recipe uses dried tart cherries in place of tomatoes! They add a sweet/tart pop of flavor that's delicious with herbs & lemon.
Ingredients
- 1 cup uncooked millet (or bulgur*), rinsed
- 2 cups water
- ½ teaspoon extra-virgin olive oil
- ¼ teaspoon salt
- 2 small garlic cloves, minced
- ½ cup Montmorency dried tart cherries
- ⅓ cup chopped scallions or red onion (or a combo)
- 1 English cucumber, chopped into ¼ inch pieces
- 2 cups chopped flat leaf parsley
- 1 cup chopped fresh mint
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 to 2 tablespoons white wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Directions
- Add the rinsed millet to a dry pot. Over medium heat, toast for 1 to 2 minutes. Stir, add water, olive oil and salt and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 10 more minutes. Stir in the garlic, fluff with a fork and set aside to cool.
- In a large bowl, combine the cooked millet with the cherries, scallions, cucumber, parsley, and mint and toss.
- Add the olive oil, lemon juice, 1 tablespoon of the white wine vinegar, salt and pepper and stir again. Taste and adjust seasonings, adding additional vinegar for more pop, or more salt and pepper if desired.
- Serve or store in an airtight container in the fridge for up to 2 days.
Add To Shopping List
Powered By 
