Pumpkin, date and feta Sorghum tabouleh

Name: Pumpkin, date and feta Sorghum tabouleh
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1 cup Sorghum (I used Ceres Organics sorghum); 700 g pumpkin (cut into 2cm cubes (leave the skin on)); 1 red onion (chopped); 1 tablespoon olive oil; ½ tablespoon honey or maple syrup; 250-300 g punnet small cherry tomatoes; ½ cup dates (chopped); ½ telegraph cucumber (seeds removed, diced); ½-⅓ cup flat-leaf parsley (finely chopped); 100 g feta cheese; toasted nuts and seeds; 2 tablespoons extra-virgin olive oil; 1 teaspoon cumin seeds (crushed); ½ teaspoon ground coriander (smoked paprika and ground turmeric ½ teaspoon each); 3-4 cloves garlic cloves (chopped); 1 teaspoon honey; lemon juice of 1

Instructions

Prep:20minCook:40min

Sorghum is a gluten-free pseudo grain, like millet and quinoa. Botanically speaking, it’s actually a grass, but it cooks like a grain. It reminds me most of pearl (or Isreali) couscous with its round shape and slightly chewy texture.

Updated at: Thu, 21 Nov 2024 15:06:51 GMT