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.Print
A gluten-free take on traditional tabouli using chewy sorghum and fresh summer tomatoes and cucumbers.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 large main servings, 3 to 4 side 1x
- Category: Salad
- ¾ cup fresh flat-leaf parsley
- 3 tablespoons fresh mint
- 1 scallion
- 1 clove garlic (minced)
- 1 medium cucumber
- 1 cup grape tomatoes tomatoes
- 1 cup cooked sorghum
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon black pepper
- ¼ teaspoon to ½ salt
- To start, prepare the produce by chopping the parsley, mint, and scallions. Add to a bowl along with the garlic then cut the cucumber into ¼" to ½" cubes and quarter the grape tomatoes. Add to the bowl along with the cooked sorghum.
- Measure in the olive oil, lemon juice, ¼ teaspoon salt, and pepper. Toss until everything is well combined, taste, and add more salt as needed.
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.
- Calories: 486
- Sugar: 7.1
- Sodium: 461
- Fat: 17.4
- Carbohydrates: 81.1
- Fiber: 9.7
- Protein: 12.9
- Cholesterol: 81.1
Step by Step
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.
Sorghum Salad with Cucumber and Feta
Garlic Green Beans with Sorghum
Sweet Corn Sorghum Stuffed Pepper
Jane Macrowich says
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!
Marc K says
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