Gluten-Free Tabbouleh with Grilled Peppers, Fresh Herbs and Whole Grains
Prep time
Cook time
Total time
Serves: 4 servings
  • 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
  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 ¼ cup olive oil and toss lightly to evenly coat and distribute all ingredients. Season to taste with salt and pepper.
Recipe by Go Dairy Free at