Greek Millet Tabbouleh Gluten Free

Ingredients

• 3/4 cup dry millet
• 1 1/3 cups water
• 1 tablespoon plus 1/4 cup extra virgin olive oil (separated)
• 1 seedless cucumber (cut lengthwise into eighths and then into small wedges)
• 1 pint cherry tomatoes (quartered)
• 1 cup marinated artichoke hearts (roughly chopped)
• 1 cup feta crumbles
• 3/4 cup black kalamata olives (pitted (I used garlic stuffed kalamata olives for extra oomph.) and chopped)
• 1/2 of a sweet onion (peeled and diced)
• 1/4 cup (packed, fresh dill leaves, finely chopped)
• The juice and zest of 1 lemon
• 1 clove of garlic (peeled and finely minced)
• salt and pepper to taste
• additional extra virgin olive oil for serving

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