SOUTH AFRICAN LIFESTYLE MEDICINE ASSOCIATION

Sorghum Tabouleh
Serves 6-8
This dish is the perfect entry point into the Heritage African Diet. It replaces imported wheat (couscous or bulgur) with Sorghum—a climate-smart African grain that is naturally gluten-free and low-glycaemic.

Ingredients:
  • 1 cup fresh parsley
  • 1/3 cup fresh mint
  • 1 spring onion sprig
  • 1 garlic clove, grated
  • 1 medium cucumber, de-seeded
  • 1 cup baby tomatoes, halved
  • 1 kg cooked sorghum (Doctor’s Tip: Soak overnight to improve digestibility)
  • Dressing:
    • ½ cup olive oil
    • ½ teaspoon black pepper
    • 1 teaspoon salt
Method:
  1. Prepare the Base: Finely chop the herbs (parsley, mint, spring onion) to release their aromatic oils.
  2. Chop & Prep: Cube the cucumbers and quarter the tomatoes. Set them aside.
  3. The Emulsion: In a small bowl, whisk the olive oil with the salt and pepper until well combined.
  4. Combine: In a large bowl, mix the chopped vegetables and herbs with the cooked sorghum.
  5. Marinate: Pour the dressing over the mixture and toss well. Let it rest in the fridge before serving—this allows the sorghum to absorb the flavours, making it even more delicious the next day.