Heavenly Tabbouleh

I love the Middle Eastern cuisine. Tabbouleh has been one of my favorite salads as a student. It is so easy and not at all expensive to make. Since the original Tabbouleh recipe includes bulgur, celiacs cannot eat it, which is why I found an alternative that tastes just as amazing, and is even great for your skin: millet. Millet has almost been forgotten these days, but the little grain is packed with nutrients that are enormously important for a healthy body.

Health benefits in this salad:
– copper important for the development of the myelin sheath that surrounds the nerves; important for the transformation of melanin which is involved in the pigmentation of hair, eyes and skin)
– magnesium (important for a healthy nerve system, muscle health, energy production)
– manganese (for nerve health)
– zinc (important for growth, skin, and a healthy immune system)

Ingredients:
Serves 2
– 1 cup (200 g) cherry tomatoes
– ½ cucumber
– 2 large handful of fresh parsley
– 50 g millet
– 1 tsp cinnamon
– 1 tsp ground cumin
– 1 tsp coriander
– 1 tsp agave
– 1 tsp olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp lemon juice
– salt and pepper to taste

Start by rinsing the millet thoroughly under water, and add it to a saucepan filled with 2/3 cup (180 g) of water, and 1 tbsp of apple cider vinegar. Bring to a boil, then lower the heat to medium-low and let it cook for about 8-10 minutes. Remove from heat and let it soak for about 15 minutes. In the meantime, wash the tomatoes and the cucumber, cut them into bite-sized squares and add them to a bowl. Chop the parsley, and add it to the other ingredients. Add all the remaining ingredients, and mix well.

Serve as a side or a main dish with (gluten-free) bread.

Enjoy!