Sorghum, cucumber, parsley, and mint tabbouleh

• 🕒 Practical Information

🥕 Ingredients

• 250 g cooked hulled sorghum
• 45 g fresh flat-leaf parsley
• 15 g fresh mint
• 1 clove garlic
• 1 medium cucumber
• 2 tomatoes
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• Pepper
• Salt

👨‍🍳 Preparation Steps

1. Finely chop the parsley, mint, and garlic. Place them in a large bowl.
2. Dice the cucumber and quarter the tomatoes. Add them to the bowl with the cooked sorghum.
3. In a small bowl, mix the olive oil, lemon juice, salt, and pepper. Pour this vinaigrette over the salad.
4. Gently mix until all ingredients are well coated.
5. Taste and adjust seasoning to your preference.
6. Serve fresh and enjoy!