A light, lemony dish that will brighten up any spring day.
Pick up some crisp, seasonal veggies today and whip up our tasty spring asparagus and millet tabouli! Made with fresh green asapragus and ancient grains, this light, lemony dish will brighten up any spring day, rain or shine. Who knows, it may become one of your seasonal go-tos! Enjoy it for lunch, as a light dinner, or serve it as a side dish to any grilled main course!
Fresh and Seasonal Ingredients
This dish uses fresh, seasonal ingredients like asparagus and spring onions, as well as light additions such as lemon and parsley. When blended with fiber rich millet, high protein edamame, and nutrient dense pine nuts, this filling green dish will hit the spot for your springtime lunch or dinner. You can even serve this as a side dish along with one of our 12 stunning spring dinner recipes to delight your guests!
Asparagus is a very healthy green vegetable that is best in the spring. Pick it up at your local grocer between March and May for the most fresh options. It’s crisp texture and earthy flavor boost this tabouli to the next level and blend nicely with the lemon and parsley vinaigrette. You can also find asparagus in white and purple varieties, although rare, so if you’re lucky enough to find it, we suggest trying it in this recipe! Just swap out the green asapragus or use both.
Traditional tabouli usually features couscous, a wheat based product. We wanted to switch this recipe up and make it gluten-free, so we used millet instead. Millet has a simlar texture to couscous, however it is both wheat and gluten-free. It’s also considered an “ancient grain”, which means it has remained unchanged for thousands of years. If you can’t find millet, you can still use couscous for this recipe or even swap in quinoa or short-grain rice.
Toss Up This Tabouli
Start by cooking your millet according to the package instructions. Once cooked, chill your millet in the fridge. After its had some time to chill, combine the millet with the chopped asparagus, thawed english peas, thawed and shelled edamame, spring onions, parsley, and pine nuts. In a separate bowl, combine the dressing ingredients. Then, drizzle overtop of the asparagus and millet tabouli and gently toss. Serve and enjoy!
Spring Asparagus and Millet Tabouli
- 1 cup dry millet (optional dry quinoa)
- 1 pound asparagus trimmed and cut into 1" pieces
- 1 cup English peas thawed
- 1 cup edamame thawed and shelled
- 2 spring onions chopped
- 1/2 cup parsley leaves stems removed, chopped
- 1/4 cup pine nuts
Lemon and Parsley Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon parsley chopped
- 1 garlic clove minced
- 1/2 teaspoon honey
- Dash salt and pepper
- Cook your millet according to the package instructions. Once cooked, chill your millet in the fridge.
- Once chilled, combine the millet with the chopped asapragus, thawed English peas, thawed and shelled edamame, spring onions, parsley, and pine nuts.
- In a separate bowl, combine the dressing ingredients. Then, drizzle over top of the millet and asparagus tabouli and gently toss.
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