Millet Tabouli with Cara Cara Oranges and Green Olives

February 10, 2011
1 Ratings
  • Serves 4
Author Notes

I love tabouli, but rarely use bulgur wheat to make it: Sometimes I use quinoa and sometimes I use amaranth. For this recipe, I used millet. Cara Cara oranges are sold under the Sunkist label where I live and I love their sweet flavor. If you can't find them, use blood oranges or your favorite winter citrus. - WinnieAb —WinnieAb

Test Kitchen Notes

WinnieAb's tabouli is a bright, fresh-tasting, and unique version of tabouli. The Cara Cara oranges were a surprisingly delicious combination mixed with tomatoes, green olives and cucumbers and made me want to use this combination of fruit and vegetables way more often. This recipe was also a good way to introduce millet to some picky eaters—they loved the tabouli and after they learned what was in it, new millet fans were made! —VanessaS

What You'll Need
  • 1 cup millet
  • 3 cups water
  • 1.5 cups minced parsley (I used curly, but flat is fine, too)
  • 2 medium tomatoes, diced (about 1 cup)
  • 2 Cara Cara or blood oranges, peeled with a sharp knife so there is no pith, then diced
  • 1 cup diced cucumber
  • 1 cup diced pitted green olives (I used Divina Organics brand)
  • 1 large shallot, peeled and minced
  • 3/4 teaspoon ground cinnamon
  • 5 tablespoons olive oil, divided
  1. Rinse millet in a fine mesh strainer. Add to medium pot on the stove with the water and bring to a boil.
  2. Cover and reduce heat to a simmer. Cook for 30 minutes until water is absorbed. Remove from heat and allow to rest for 10 minutes, covered, then uncover and allow to cool to room temperature. Fluff with a fork.
  3. Combine 1 cup of the millet (save the rest for another use) with the remainder of the ingredients and 4 tablespoons of the olive oil. Mix well and place in the refrigerator for several hours for the flavors to meld.
  4. Allow tabouli to come to room temperature, then drizzle with the final tablespoon of olive oil and serve.

See what other Food52ers are saying.

  • hardlikearmour
  • drbabs
  • WinnieAb
  • CaroleMarie
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

4 Reviews

CaroleMarie January 16, 2012
I made this tonight to go along with some leftover lamb stew. It was so delicious! I made a few changes after one attempt at boiling the millet for 30 minutes and ending up with porridge (which I'll eat with honey & fruit for breakfast!) In my second attempt I added two teaspoons of salt to the 3 cups of water, and boiled for only 20 minutes. Then, stealing an idea from Sara Jenkins' cookbook, I spread the hot millet out on a baking sheet to cool. This allows the individual grains of millet to remain intact. Everything else I followed exactly, but also added a couple of teaspoons of pomegranate molasses to the finished dish, in place of the last bit of olive oil.
WinnieAb January 25, 2012
Love your changes!
hardlikearmour February 10, 2011
This sounds great, Winnie! Love that you used millet.
drbabs February 10, 2011
Winnie, i love this!