Sorghum Tabbouleh Salad with Grapes

The sweet grapes, crisp cucumber, chopped mint and nutty whole grain sorghum pair perfectly in this summer salad. Serve this easy to make salad on a hot summer day!

What You’ll Need:

1 cup whole grain sorghum

4 cups water

1 cup halved green grapes

2 cups diced English cucumber

2/3 cup chopped flat leaf parsley

1/2 cup chopped dill

1/4 cup chopped mint

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon lemon zest

1/4 teaspoon sea salt

Freshly ground pepper to taste


  1. Rinse and drain the whole grain sorghum.
  2. Bring 4 cups of water or stock to a boil in a small saucepan.
  3. Add 1 cup of whole grain sorghum. Cover with a tight-fitting lid and bring to a boil. Reduce heat to medium and let simmer for 45 minutes or until tender.
  4. Fluff the sorghum with a fork and transfer to a medium mixing bowl to cool.
  5. Once the sorghum is cool, combine the grapes, cucumber, herbs, oil, lemon juice and zest, salt and pepper.