Sorghum Tabbouleh (Gluten Free)
Sorghum Tabbouleh is a delightful gluten-free twist on the traditional tabbouleh salad. Sorghum, a nutritious ancient grain, is used as a substitute for bulgur wheat to create a flavorful and wholesome dish. Here’s a recipe for Sorghum Tabbouleh
Prep Time: 10 min
Cooking Time: 15 min
- 1 cup cooked sorghum
- 1 large cucumber, finely diced
- 4 Roma tomatoes, seeded and finely diced
- 1 bunch fresh parsley, finely chopped
- 1/2 bunch fresh mint, finely chopped
- 1/4 cup extra-virgin olive oil
- Juice of 2 lemons
- Salt and pepper to taste
Step1: Cook the sorghum
Step 2: Combine salad ingredients
Step 3: Make the dressing
In a separate small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
Pour the dressing over the sorghum mixture and toss well to combine, ensuring all the ingredients are coated in the dressing.
Allow the Sorghum Tabbouleh to sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Step 4: Serve and enjoy!
Serve the Sorghum Tabbouleh chilled as a refreshing side dish or as a light and nutritious main meal. It pairs well with grilled proteins or can be enjoyed on its own.