Tart Cherry Tabbouleh
Nothing says summer like fresh greens mixed with fruit! This tabbouleh uses dried tart cherries instead of tomatoes, which add a perfect pop of flavor to complement the herbs and hint of lemon.
|Prep time||Cook time||Total time|
|10 mins||25 mins||35 mins|
yields 6 servings
- 1 cup uncooked millet
- 2 cups water
- 1/2 teaspoon extra-virgin olive oil
- 1/4 teaspoon salt
- 2 small garlic cloves, minced
- 1/2 cup dried Montmorency tart cherries
- 1/3 cup chopped scallions or red onions
- 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
- 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.
Recipe courtesy of Recipe courtesy of Jeanine Donofrio, LoveandLemons.com.
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