Sorghum Tabbouleh
Servings
6
PREP TIME
45 MIN
COOKING TIME
45 MIN
TOTAL TIME
1 HRS 30 MIN
Ingredients
1 medium lemon
1 cup sorghum
4 cups boiling water
1 cup fresh parsley
1/2 cup fresh mint
4 green onions
1 cucumber
1 yellow summer squash
1 medium zucchini
1/2 cup pistachios
2 Tablespoons Organic Extra Virgin Olive Oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/4 teaspoon ground coriander
4 ounces sheep milk feta cheese
Cooking Instructions
Rinse your sorghum well under cold water. Place in a bowl and cover with fresh cold water allow to soak on the counter for at least two hours. *I will usually do this in the morning before I take off for work or other chores. I let it sit until I am ready to cook later in the day.
Once you are ready to cook:
Bring your 4 cups of salted water to a boil in a large pot. (Like you are cooking pasta)
Rinse your soaked sorghum in a fine mesh strainer once more and boil like pasta.
This will take about 20 minutes, the sorghum should be soft and popped open.
Drain well in a colander and rinse with cold water. Allow the sorghum to sit and drain well.
Rinse and pat dry all your veggie and herbs
Mince you herbs
Dice into 1/4 inch pieces both the zucchini and yellow squash.
De-seed your cucumber and slice into small bite size pieces.
Chop you green onions from bottom to top into small pieces (you can eat the roots you do not have to throw them away)
Zest the lemon
Juice the lemon and mix with olive oil & dry seasonings. Mix well
Toss all your ingredients including the pistachios and lemon zest together in a large bowl, toss the salad well, taste for seasoning, adjust if needed, top with feta cheese and enjoy.
Nutrition Facts
Amounts Per Serving
Calories 174
Total Fat 10g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 415mg
Total Carbohydrates 20g
Dietary Fiber 4g
Sugar 4g
Protein 5g
Vitamin A 1582IU
Vitamin C 32mg
Calcium 75mg
Iron 2mg
Phosphorous 141mg
Potassium 509mg