Roasted Cherry Tomato and Millet Tabbouleh

Roasting tomatoes brings out their natural sweetness, and—when combined with fresh vegetables, tender millet, and lemon juice—are incredibly satisfying.

Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 cup millet
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes
  • 1 tsp. olive oil
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 medium cucumber, diced
  • 2 Tbsp. chopped flat-leaf parsley
  • 2 scallions, chopped
  • 1 Tbsp. lemon juice


  • Bring millet and broth to a boil in a medium saucepan. Reduce heat to a simmer. Cover and cook for 15 minutes. Drain in a strainer and run under cold water.
  • Preheat oven to 375°F. Toss tomatoes with oil and season with salt and pepper. Roast for 15 minutes, or until softened and slightly caramelized. Reserve.
  • Combine millet, tomatoes, cucumber, parsley, scallions, and lemon juice in a large bowl and serve.