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. 

Recipe Details

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


  1. 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.
  2. In a large bowl, combine the cooked millet with the cherries, scallions, cucumber, parsley, and mint and toss.
  3. 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.
  4. Serve or store in an airtight container in the fridge for up to 2 days.

Recipe courtesy of Recipe courtesy of Jeanine Donofrio,