Tabouli is one of those recipes that I've found is easy to do poorly. My first introduction was at a fairly early age from a health food store. The proportions were: 90% bulgur, 9% tomatoes/cucumbers, and 1% herbs. To me, the grain isn't the most exciting part of the recipe, it's the herbs which I only realized after having a stellar, herb-forward version a few years back. This sorghum tabouli is my version that I make quite often during the summer. I like using sorghum for it's hearty, chewy texture. It's quite a bit different from the traditional bulgur but it's a good introduction if you have never tried cooking with the grain.
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A gluten-free take on traditional tabouli using chewy sorghum and fresh summer tomatoes and cucumbers.
Tips & Tricks: Cook the sorghum ahead of time to make the prep of this salad easy. Also, the salad taste better after letting sit for an hour or more.
Stock up: get the pantry ingredients you will need: sorghum, tomatoes, parsley
Nutrition: see the information.
While I traditionally like to give more varying ideas, tabouli is one of those recipes I don't like to stray too far from the original minus the swapping of the grains. However, a couple things to be on the lookout for as you make this recipe:
Grains: You can switch back to the classic grain (bulgur) or try this tabouli with freekeh or quinoa (a couple other quick-cooking favorites).
Tomatoes: I use a lot of grape tomatoes during the summer months because it's typically what I grow. Cherry tomatoes work well but I also like a fresh paste tomato diced in this salad.
As mentioned above, I like sorghum for it's hearty, chewy texture. It reminds me slightly of the texture you get with wheat berries but even slightly chewier. It's longer on the cooking time but I usually toss a pot on the stove and forget about it for about an hour. In need of sorghum? You can pick it up here.
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Sweet Corn Sorghum Stuffed Pepper
The last picture looks so colorful and delicious but we dont get sorghum where we stay. So we can make it without the sorghum?
There's a few suggestions in the variations area!
Does the Red Hill sorghum pop like popcorn? When I was a kid we would get it out of the field just before harvest and pop it like popcorn?
It does! Such a neat thing about sorghum.
Excellent ! So shocked that my meat and potatoes hubby LOVED it, he had two servings ?. The sorghum is a very nice change from the bulgar. The flavors are simple and light. Great recipe