Giada's Millet (or couscous) Tabbouleh Salad

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 Giada made this on the Today show and I couldn't find millet so swapped it out with Pearl Couscous. Nice summer salad -not always a huge fan of mint she mentioned swapping it for basil which we had a ton of so swapped that too.



1 cup raw millet ( couldn't find used pearl couscous)

1 cup chopped flat-leaf parsley (about 1 large bunch) 

1/3 cup chopped fresh mint leaves (subbed basil)

1 shallot, chopped fine and rinsed under cold water
 
1/2 cup peeled and diced English cucumber 

1/2 cup chopped strawberries
 
1½ teaspoons kosher salt
 
1 lemon, juiced
 
1/3 cup extra virgin olive oil 

baby arugula, baby spinach, or baby kale (didn't use )

1. Place the millet in a saucepan with 2 cups lightly salted water and bring to a boil over medium heat. 

2. Cover the pan, reduce the heat to low, and simmer the millet for 20 minutes. 

3. Remove from the heat and let stand for 10 minutes, then fluff with a fork. Let cool. 

4. Place 1 cup of the cooked millet in a medium bowl and reserve the rest for another use (cooked millet can be frozen for up to 2 months). 

5. Add the parsley, mint, shallot, cucumber, and strawberries. Season with the salt, lemon juice and olive oil. Mix well to coat evenly. Serve over greens, if desired.

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