Maple-Infused Carrot and Millet Tabbouleh

Recipes with Maple Syrup / Recipes with Maple Water / Rice and Cereals / Salads

Recipe — Maple-Infused Carrot and Millet Tabbouleh
Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 1 cup millet
  • 1 1/2 cup pure maple water
  • 3 carrots, peeled and grated
  • 1 cup sunflower seeds
  • 1 cup fresh parsley, chopped
  • Zest of an orange


  • 1/4 cup apple cider vinegar
  • 3 tablespoons sunflower oil
  • 2 tablespoons maple syrup (preferably amber syrup for its rich flavour)
  • 1 tablespoon Dijon mustard


  1. In a saucepan, combine millet and NAPSI-certified maple water. Bring to a boil uncovered. Partially cover and cook 20-30 minutes.
  2. When millet is cooked, uncover pan and fluff with a fork. Let cool.
  3. In a salad bowl, combine remaining tabbouleh ingredients.


  1. Whisk together all vinaigrette ingredients in a bowl. Pour over salad and serve.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

Recipes with Maple Water

Rice and Cereals Recipes

Salads Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.