Tantalizing Tabbouleh with a Lemony Twist
Tabbouleh gets a zingy lemony twist in this unique recipe. Swap out the grain for whatever you like but the sorghum is pretty darn good.
Ingredients
- 1 cup sorghum
- 3 cups water or broth
- 1 bunch green onions sliced thinly
- 3 medium tomato diced small
- zest of two lemons
- juice of two lemons
- 7-8 mint leaves chopped
- 2 tablespoons Greek pepperocini
- 4 tablespoons olive oil *see notes
- 1 tablespoon vinegar *see notes
- Salt and pepper
Instructions
- Measure and rinse Sorghum, add to pot with water or broth. If using water, salt the water.
- Bring to a boil, cover, simmer for about an hour or until tender.
- While the sorghum is cooking prepare the salad ingredients.
- Wash and chop parsley, mint, tomatoes, green onions, and pepperocini - add to large bowl.
- Zest lemons, set aside.
- Juice zested lemons into a small bowl.
- Mix olive oil, vinegar, salt and pepper into the bowl with the lemon juice, stir well.
- Pour dressing over salad, stir in lemon zest, keep refrigerated until sorghum is ready.
- Drain and rinse sorghum with cool water.
- Give the strainer a shake to get the water off the sorghum, then add to salad.
- Mix and enjoy!
Notes
This recipe can be made lower in carbs by simply swapping the Sorghum out and using cauliflower in it's place. Just pulse it in a blender or food processor till it resembles tiny grains, use about 2 cups.
Nutrition
Calories: 170kcalCarbohydrates: 24gProtein: 3gFat: 8gFiber: 5g
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