Sorghum Tabbouleh with Herbs & Lemon Recipe

A fresh, vibrant twist on traditional tabbouleh that swaps bulgur wheat for nutty, gluten-free sorghum. Packed with fresh herbs, crisp vegetables, and bright lemon, this ancient grain salad is both nourishing and refreshing. Perfect as a light lunch, side dish, or meal-prep staple. Prep Time: 15 minutes Cook Time: 50 minutes Servings: 4-6 Difficulty: Easy Ingredients For the Sorghum: 200g (1 cup) whole grain sorghum, rinsed 750ml (3 cups) water or vegetable stock 1/2 tsp salt For the Salad: 1 large bunch fresh flat-leaf parsley (about 60g / 2 cups), finely chopped 1/2 bunch fresh mint (about 30g / 1 cup), finely chopped 2 medium tomatoes, finely diced 1 cucumber, finely diced 3 spring onions (green onions), thinly sliced Zest and juice of 2 lemons (about 80ml / 1/3 cup juice) 80ml (1/3 cup) extra virgin olive oil 1 clove garlic, minced (optional) 1 tsp ground cumin 1/2 tsp salt, or to taste 1/4 tsp freshly ground black pepper Instructions In a medium saucepan, combine the rinsed sorghum, water (or stock), and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45-50 minutes until the sorghum is tender but still slightly chewy. Drain any excess liquid and spread the sorghum on a baking sheet to cool completely. While the sorghum cools, prepare the vegetables and herbs. Finely chop the parsley and mint, dice the tomatoes and cucumber, and slice the spring onions. In a large bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic (if using), cumin, salt, and pepper. Add the cooled sorghum, chopped herbs, tomatoes, cucumber, and spring onions to the bowl. Toss everything together until well combined and evenly coated with the dressing. Taste and adjust seasoning, adding more lemon juice, salt, or olive oil as needed. Let the tabbouleh sit for at least 15 minutes before serving to allow the flavours to meld. Serve chilled or at room temperature. Tips & Notes Sorghum takes longer to cook than bulgur wheat, so plan accordingly. You can cook it a day ahead and refrigerate until ready to use. Traditional tabbouleh is herb-forward, so don't skimp on the parsley and mint—they should be the star of the dish. For extra flavour, cook the sorghum in vegetable stock instead of water. This salad keeps well in the fridge for 3-4 days, making it perfect for meal prep. The flavours actually improve as it sits. Add crumbled feta cheese or toasted pine nuts for extra richness (note: this will no longer be vegan or dairy-free). Serve alongside grilled chicken, falafel, hummus, or as part of a mezze platter. Sorghum is a naturally gluten-free ancient grain that's high in fibre, protein, and antioxidants. Dietary Info: Vegan, vegetarian, gluten-free, dairy-free

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