One of my favorite Whole Foods Market’s salads is their Israeli Couscous salad. Couscous is a source of wheat and so is not tolerated by everyone…so…
I thought I might create a similar salad with sorghum. Sorghum is a high fiber gluten free grain. Since I bought a big bag of it, I wanted to use it up and create a summer-y salad with it.
Did you see my posting on popping sorghum like popcorn? Here it is!
Sorghum is a chewy round grain.
I found a version of the Whole Foods couscous salad on line here, and so tweaked it a bit for my sorghum salad keeping it pretty similar.
And some cranberries too. FODMAPers 1 Tablespoon of dried cranberries is an appropriate serving size.
I whipped up a dressing made with thyme, tarragon and tumeric. Tumeric has powerful anti inflammatory properties. We could all use a little anti-inflammation, right? 🙂 It is found in curry dishes, added in stir-fry recipes and often used in Indian cuisine.
I tossed the mixture together and garnished with a bit of green scallion and parsley.
When I make this again, I would consider using a mix of grains for even more texture such as rice, red quinoa and sorghum.
- Serves ~6
- 3 cups COOKED sorghum (OR mix brown rice, sorghum & red quinoa) Wheat tolerant folks can substitute Israeli couscous, if desired
- 1/3 cup chopped dried cranberries
- 1/2 cup chopped pecans
- 1 scallion, chopped (FODMAPers use green part only)
- 2 Tablespoons fresh chopped parsley
- 1 1/2 Tablespoons rice wine vinegar
- 2 Tablespoons olive oil
- 1/4 cup fresh squeezed orange juice
- 1 Tablespoon orange zest, if desired
- 1/2 teaspoon tumeric
- 1/2 teaspoon tarragon
- 1/2 teaspoon thyme
- dash sea salt
- In medium bowl, add cooked sorghum, chopped pecans and cranberries.
- Whisk dressing ingredients together and toss with sorghum mixture.
- Garnish with scallion and parsley.