Tabbouleh is traditionally thought of as a gluten-filled bulgur wheat salad with lots of parsley and mint, but lately we have been putting a new gluten free spin on tabbouleh by using one of our favorite gluten free grains, sweet white sorghum instead of the traditional bulgur and the results are INCREDIBLE!!
A few months ago our friends at Nuts.com contacted us and asked if we were up for a little cooking challenge. They would send us a box full of a variety of Nuts.com goodies and our task was to create a delicious dish from it. Honestly, we are up for anything revolving around food, so we were in! A few weeks later a mystery box showed up in the mail filled with all sorts of delicious pantry staples like dried cranberry beans, Maldon sea salt, gluten free rolled oats, marjoram, beet powder, and sweet white sorghum.
The sorghum instantly intrigued me. It has a flavor that is mild and earthy with a chewy texture that is reminiscent of wheat berries. I just knew that it would be delicious in a tabbouleh salad like this one. All together this recipe uses 2 of the pantry staples that were sent to me, the sorghum and marjoram. To see what I did with some of the other ingredients to create our Nuts.com mystery box inspired feast just click here to check out our epic falafel tacos with perfectly pink tortillas!
If you’ve made this Sorghum Tabbouleh I would be so grateful if you would rate the recipe and let me know what you think in the comments below, I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours.
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Sorghum Tabbouleh
Prep time does not reflect the 30 min- 1 hour marinating time. This scrumptious gluten free version of tabbouleh is great stuffed into falafel wraps, packed in lunch boxes with fresh veggies and feta, or even served as the base for breakfast grain bowl with poached eggs and toast.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Side dish
- Method: stove top
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
For the dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, passed through a garlic press or minced fine then crushed into a paste on the cutting board with the back of your knife
- ¼ teaspoon Nuts.com dried Marjoram
- kosher salt and freshly ground black pepper to taste
For the tabbouleh
- ¾ cup chopped Italian flat leaf parsley
- ¼ cup chopped mint
- ¼ cup minced red onion
- ½ cup peeled, diced cucumber
- 1 Roma tomato, seeded and diced
- 1 cup cooked Nuts.com sorghum
Instructions
Make the dressing
- In a small jar with a tight fitting lid combine the olive oil, lemon juice, garlic, Nuts.com marjoram, salt, and pepper. Seal tightly then shake vigorously to combine.
Make the tabbouleh
- In a mixing bowl combine the parsley, mint, red onion, cucumber, tomato, and Nuts.com sorghum. Pour the dressing over the ingredients and toss to combine. Add salt and pepper to taste then cover and allow to marinate for 30 minutes - 1 hour before serving.
Notes
I like to cook the sorghum in advance so there isn't a crazy amount of prep time involved in making this salad.
This post is sponsored by Nuts.com, and we received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don't hear about it. Thanks for your continued support!
Pauline says
So interesting. We are driving through fields of sorghum right now near Dalby in Western Queensland. I'm inspired to start cooking some.