Forget the boring greek salad – this grilled sorghum tabbouleh salad will fit right into any summer spread.
1 cup sorghum grain
3 cups water
1 yellow bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 white onion, cut into wedges
1/4 cup olive oil, plus 1 tablespoon
3 bunches parsley, chopped
1/4 cup fresh mint, chopped
1/3 cup lemon juice
Add sorghum to water and bring to a boil. Cover and reduce to a simmer for 50 minutes or until water is absorbed. Set aside and let cool. Sorghum can be prepared in advance and refrigerated overnight.
Brush 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.
Chop grilled peppers and onion and add to cooled sorghum. Add parsley, mint, lemon juice and 1/4 cup olive oil to sorghum and toss lightly. Season to taste with salt and pepper.