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Millet Tabbouleh Recipe


Millet Tabbouleh

Michelle Fagone
Course Side Dish
Cuisine Mediterranean
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 25 g fresh parsley chopped
  • 3 fresh mint leaves chopped
  • 1 red onion peeled and diced
  • 1 courgette diced
  • 1/2 cucumber peeled, seeded and diced
  • 4 small Roma tomatoes seeded and diced
  • 60 ml olive oil plus 2 tsps divided
  • 20 ml lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp sea salt divided
  • 1/4 tsp ground black pepper
  • 200 g millet
  • 500 ml vegetable stock


  • In a medium bowl, combine parsley, mint, onion, courgette, cucumber, tomatoes, 60ml olive oil, lemon juice, lemon zest, salt, and pepper. Cover and refrigerate for 30 minutes up to overnight.
  • Drizzle 2 tsps olive oil in Instant Pot and add millet on top in an even layer. Add stock and then secure the lid.
  • Select Pressure Cook and set the time for 10 minutes.
  • When the cooking program has finished, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure until float valve drops and then unlock lid.
  • Transfer millet to a serving bowl and set aside to cool. When cooled, add to refrigerated mixture and stir before serving.
Keyword Instant Pot, vegetarian
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