Gluten-Free Tabbouleh with Grilled Peppers, Fresh Herbs and Whole Grains

Grilling season kicks into high gear this upcoming weekend, and you will definitely need a delicious dairy-free salad or two to round out your al fresco dining. This particular grain salad recipe may remind you of wheaty bulgur, and the picture does look quite a bit like Israeli couscous (also wheat-based), but this gluten-free tabbouleh is made with a healthy old grain that is enjoying non-GMO resurgence: sorghum.

This gluten-free tabbouleh recipe with accompanying photos was shared with us by United Sorghum Checkoff.

With the rise in concern over GMOs, corn has begun falling out of favor. But sorghum, a naturally non-GMO and gluten-free grain, has become poised to take it’s place, already increasing in popularity enough to rival inexpensive corn prices.

Beyond the low price tag, sorghum gives this gluten-free tabbouleh a good dose of nutrition. It nears bulgur wheat in protein while dishing a good dose of fiber, antioxidants, and other key nutrients. Sorghum also offers slow digestibility and a lower glycemic index when compared to many other gluten-free options.

Special Diet Notes: Gluten-Free Tabbouleh with Grilled Peppers

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, sugar-free, vegan / plant-based, vegetarian and generally top food allergy-friendly.

Brady Shadid

Gluten-Free Tabbouleh with Grilled Peppers, Fresh Herbs and Whole Grains

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Calories:

Ingredients Method

Ingredients

  

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• 3 cups water
• 1 cup uncooked sorghum grain
• 1 yellow bell pepper cored and quartered
• 1 red bell pepper cored and quartered
• 1 white onion peeled and cut into wedges
• ¼ cup olive oil plus 1 tablespoon
• 3 bunches parsley chopped
• ¼ cup fresh mint chopped
• ⅓ cup fresh-squeezed lemon juice
• Salt to taste
• Black pepper to taste

Method

 

1. Place the water and sorghum in a pot and bring to a boil. Stir, reduce to a simmer, cover, and let cook for 50 minutes or until the water is absorbed. Remove from the heat to cool, but leave covered. Note that the sorghum can be prepared in advance and refrigerated overnight.
2. Brush the bell peppers and onion with 1 tablespoon olive oil and grill over medium heat for 4 minutes. Turn to other side and grill for another 4 minutes. Remove and let cool.
3. Chop the peppers and onion and add place in a large bowl with the cooled sorghum. Add the parsley, mint, lemon juice and 1/4 cup olive oil and toss lightly to evenly coat and distribute all ingredients. Season to taste with salt and pepper.

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