This millet tabbouleh salad is a wholesome and hearty meal in a bowl. It is easy to prep early and put together for a packed lunch or a sit-down dinner. Made with kodu millet as the grain base, it is naturally gluten-free and vegan.

Tabbouleh pronounced /ˈtæbuːleɪ/ is derived from the Arabic word tābil, meaning ‘seasoning’. And it so beautifully relates to its origin word. The key ingredient of a tabbouleh recipe is fresh herbs. The recipe uses a lot of parsley (with a little mint). It lends a beautiful aromatic freshness to the salad.

FLAT OR CURLY PARSLEY FOR TABBOULEH?

You can use either flat or curly parsley for the recipe. But having tried both, my personal preference is to make it with curly parsley. Curly parsley retains its volume even after being chopped finely. It adds a lot of volume as well as freshness to the salad.

And my husband may disagree, but being able to make tabbouleh with fresh parsley was the primary reason why we planted curly parsley in our farm in the first place.