Tabbouleh (Gluten-Free)

1 cup millet, cooked

1 bunch green onions, chopped

4 bunches parsley, chopped

1 bunch mint, chopped or 2 Tbsp. dried mint

1 large cucumber, peeled and chopped (optional)

1/3 cup olive oil

juice of 3 lemons

1 Tbsp. salt

Place millet in a large bowl. Add all chopped vegetables and mix well. Add oil, lemon juice and salt. Serve over fresh green lettuce. Eat with lettuce leaves, tender grape leaves or with a fork. Makes a refreshing appetizer or a picnic salad.

Makes 4 servings.

Variations: You can substitute bulgur wheat if you aren’t following a gluten free diet or quinoa (which is gluten free) for the millet if desired.

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