I went out to eat the other day and had this wonderful couscous salad with my fish tacos. I just had to recreate it at home. I did not have any couscous in my pantry but I did have a package of Bob's Red Mill Sorghum, which has a texture similar to couscous. Sorghum is a gluten free grain that has a hearty chewy texture that is similar to wheat berries. This grain is high in protein and fiber too. This salad is wonderful to put in a lunch box or served with a meal. This is a cold salad that is made with tomatoes, avocado, black olives, and pesto.
This is what Sorghum looks like before it is cooked.
This is what Sorghum looks like after it is cooked.
Italian Sorghum Salad
1 Cup Bob's Red Mill Sorghum
3 Cups water
1 large avocado
1 large tomato
½ Cups black olives
2 Tablespoons store bought or homemade pesto
Peel and chop the avocado into small pieces. Chop the tomato and black olives into small pieces also.
Combine the cooled Sorghum, pesto, avocado, tomato, and black olives in a large bowl. Stir gently until combined.
This salad is best served cold. Store leftovers in the fridge. Serves 4-6 people.