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    Home » Recipes » Side Dish

    Sorghum Tabbouleh

    Sorghum Tabboulehin a small bowl next to a platter of falafel
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    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!!

    Sorghum Tabbouleh recipe || Irresistibly chewy sorghum stands in for the more traditional bulgur wheat in this gluten free version of tabbouleh. || @thismessisours #glutenfree #vegan

    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.

    Sorghum Tabbouleh recipe || Sorghum stands in for the more traditional bulgur wheat in this gluten free version of tabbouleh. || @thismessisours #glutenfree #vegan

    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. 

    Want to be a part of our online community outside of the blog? It’s easy!! All you have to do is follow @THISMESSISOURS on FACEBOOK, INSTAGRAM, TWITTER, YOUTUBE, or PINTEREST to see cooking demos, live #CoronaCall ‘s, and peeks into our day to day life.

    I know that you have the power to #choosewhatyouconsume and I am just SO honored that you have made the choice to spend a little bit of your time here with us, thank you!

     

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    Sorghum Tabbouleh

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    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.

    • Author: This Mess Is Ours
    • Prep Time: 15 mins
    • Total Time: 15 mins
    • Yield: 4 servings 1x
    • Category: Side dish
    • Method: stove top
    • Cuisine: Mediterranean
    • Diet: Gluten Free

    Ingredients

    Scale

    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

    1. 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

    1. 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.

    Keywords: Tabbouleh, sorghum, gluten free

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

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    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!

     

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    Reader Interactions

    Comments

    1. Pauline says

      January 06, 2023 at 6:14 pm

      So interesting. We are driving through fields of sorghum right now near Dalby in Western Queensland. I'm inspired to start cooking some.

      Reply

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