Sorghum Tabouli

4 from 1 reviews

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


  1. 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.
  2. 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. 

Stock up: get the pantry ingredients you will need: sorghum, tomatoes, parsley

Nutrition: see the information.