Sorghum Tabouli
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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- Calories: 486
- Sugar: 7.1
- Sodium: 461
- Fat: 17.4
- Carbohydrates: 81.1
- Fiber: 9.7
- Protein: 12.9
- Cholesterol: 81.1
Find it online: https://naturallyella.com/sorghum-tabouli/