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.
- 3/4 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
- 1/2 teaspoon black pepper
- 1/4 teaspoon to 1/2 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 1/4″ to 1/2″ cubes and quarter the grape tomatoes. Add to the bowl along with the cooked sorghum.
- Measure in the olive oil, lemon juice, 1/4 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.
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.