3 tablespoons fresh lemon juice from 1 to 2 lemons
2 tablespoons olive oil
¼ teaspoon garlic powder
salt and pepper
1 ½ cups finely chopped parsley leaves
½ cup finely chopped mint leaves
1 medium tomato chopped
¼ cup finely chopped red onion
½ large cucumber chopped (optional)
Fill a large saucepan halfway with water and bring to a boil. Reduce the heat to low and simmer for 15 minutes, adding millet and water as needed. Allow to sit for 2-3 minutes after removing from the stove so that all of the liquid has been absorbed.
In a small bowl, mix the lemon juice, olive oil, and garlic powder together. Then use a fork to stir it all until it’s even. Finally, add salt and pepper to taste.
In a large bowl, mix the millet with the parsley, mint, tomato and red onion. Add dressing and toss everything together until coated. Season with more salt or pepper to taste if necessary. Let tabbouleh chill and marinate in the fridge for around 30 minutes before serving cold or at room temperature.