We channeled the herby flavors of tabbouleh by tossing fluffy millet with mint and parsley and a lemony dressing. Meanwhile, shrimp seasoned with salt and pepper roasts in the oven until juicy and tender. Cook, relax, and enjoy!
What you'll need: 1 cup millet 3 oz scallions fresh parsley fresh mint 6 oz radishes, no tops 1 lb medium shrimp, tail on 3 lemons coarse salt olive oil freshly ground black pepper
Equipment: small saucepan rimmed baking sheet
Recipe steps: 1. Cook millet Preheat oven to 400°F. Combine millet and 2 cups water with a pinch salt in a small saucepan. Bring to a boil, reduce heat to simmer and cover. Cook until water is absorbed and millet is tender, 15–20 minutes.
Prep ingredients Meanwhile, trim and thinly slice scallions. Pick parsley and mint leaves from stems. Reserve a few leaves of each herb for garnish and finely chop the rest. Thinly slice radishes.
Roast shrimp Toss shrimp with 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon pepper on a rimmed baking sheet. Roast shrimp until opaque and just cooked through, 10 minutes.
Make dressing Halve 2 of the lemons and juice into a large bowl. Whisk in ⅓ cup olive oil and season with salt and pepper.
Finish tabbouleh Transfer cooked millet to bowl with dressing and add scallions, mint, parsley, and radishes and toss to combine. Season with salt and pepper to taste.
Serve Cut remaining lemon into wedges. Serve millet tabbouleh topped with shrimp and reserved herbs with lemon wedges alongside. Enjoy!