by Buffy Ellen 0 Comments

The weather here in New Zealand doesn’t quite know what to do with itself. One day it’s beautifully sunny and singlets are being adorned, the next it’s pouring with rain and you’re berating yourself for leaving your umbrella at home. Likewise our food choices have been a bit in between. One minute we’ve been making these Flu Shot Juices (to battle a nasty bout of influenza Tony seems to have acquired somewhere). The next it’s been this delicious Lemon Meringue Pie, to use up all the sunny yellow lemons my dad and mother-in-law keep dropping to us in droves. Either way, it’s the essence of spring. In between. Undecided. Up and down. But full of new life, and simply, beautiful.

MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics

This delicious Moroccan Sorghum Salad is in keeping with that theme of in-betweenness. Not quite the light cascades of garden green we'll see in summer, and yet far from the hearty comfort food of winter too. It's made with a brand new grain I haven’t used on the blog here before, called sorghum. This gorgeous gluten free grain cooks up to make mounds of thick plump rounds, similar to Israeli couscous but with more nuttiness and bite. I’ve mixed them with a nourishing blend of organic apricots, almonds, and cinnamon, all warming foods by nature. We then go and lighten it all up (spring-a-zised if you will) with a generous helping of parsley, mint, preserved lemon and fresh creamy avocado. If you liked my Pomegranate Cauliflower Couscous from last summer, you will love this one!

MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics

This delicious nourishing salad is perfect for taking to your next pot luck dinner, and equally delicious for mid-week lunches. To serve, simply add a handful of greens on the side drizzled with balsamic and cold pressed olive oil. Voila - spring time cuisine epitomised.

MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics

Super Staple Sorghum
Sorghum is a relatively new grain to the Western world, and joins the plethora of granular choice we now have with the likes of quinoa, buckwheat, spelt, brown rice, millet, amaranth and rye. Sorghum is naturally gluten free and has a low GI, meaning it’s great for keeping you satiated (full) for a few hours post a meal, as well as keeping your blood sugars (and energy/sanity levels/mood) stable. It is a staple grain in Africa, and also grows in India, so works brilliantly with Moroccan inspired flavours such as in this salad. 

MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics

Sorghum is rather super in that it is unusually resistant both to drought and heat, and requires less water than other grains such as wheat, which makes it especially valuable in arid regions such as in Africa. It also means it needs less pesticides, and is easier to grow organically. It contains plenty of protein at 11% (compared to chicken at ~20%), and I’m also a big fan due to its vitamin content. Specifically it’s an iron-pumping powerhouse, with 3.4mg per 100mg (more than a steak at 2.9mg), and a magnesium marvel providing 165mg/100g, or over 50% of your recommended daily intake.

 

MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics

Sorghum can be used in place of couscous, quinoa, or Israeli couscous. It’s very plain in flavour on it’s own, so be sure to cook it with plenty of punchy flavours, and add a seriously good dressing, like we’re doing in this salad here. It takes a little longer to cook than other grains, 50 minutes without soaking, but the nutrients are best absorbed and nutrient-inhibitors removed form the outer part of the grain by soaking, so this is what I recommend. Simply soak in a big bowl of filtered water overnight, then when you’re ready to cook, rinse and drain, and cover again with more filtered water and cook on a low boil for 35 minutes. Add your preferred flavours whilst cooking and afterwards, and a delicious, simple, affordable salad shall be yours.

MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics

I hope you try this gorgeous Moroccan inspired version - the apricot + almond + preserved lemon + mint + parsley + garlic is just… so very good! Nourishing yet light at the same time. If you try this gorgeous salad, share your beauties with me on Facebook, or tag me on Instagram @begoodorganics and #begoodorganics. I love seeing your creations and hearing what you think.

Off to enjoy this beautiful Saturday. I’m thinking a slow stroll, some reading, and a spot of seaside air is in the mix.

Til next week, stay happy and well.

x Buffy-Ellen

PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or post it to Instagram. And if you're not already subscribed to my weekly recipe emails, make sure you do that here! My new YouTube channel is also now up and running – don’t miss my next video by subscribing here.

Moroccan Sorghum Salad

MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics

VeganVegetarianDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Serves 4-6

Takes 40 minutes (35 mins cook time + 5 mins to assemble)

Make with

Remember all of the blue linked items below can be ordered directly from our online store, simply click each link to add that item to your cart

Always use certified organic, local and fairly traded ingredients wherever possible

2 c sorghum
2 avocados (cubed)
2 c parsley
1 c mint
2/3 c almonds
2/3 c dried apricots
1/2 c preserved lemons* (finely diced, ~1 lemon)
6 tbsp olive oil
4 tsp coconut nectar
4 tsp cinnamon
2 tsp sea salt
2 garlic cloves (crushed)

* You can use fresh lemon instead of preserved lemon, although the flavour will not be as intense. If so, use the zest and flesh of 1 lemon, plus an extra 1/2 tsp sea salt (as the preserved lemon is very salty).

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. Soak sorghum in filtered water overnight to remove any nutrient inhibitors. The next day, drain and rinse, then add to the pot with 2 and 1/2 cups of filtered water, as well as the cinnamon and salt. Bring to a boil then reduce to simmer, cover and cook for 35 minutes or until soft.
  2. Finely chop the herbs and preserved lemon, roughly chop the apricots and almonds, and cube the avocados.
  3. Mix all ingredients except the herbs and avocado in a big bowl, gently lifting and folding to cover everything really well in dressing. Then add the herbs and mix again, and finally the avocado and fold through gently with your hands.
  4. Serve immediately, or store in the fridge in a sealed container for up to three days.
Notes
  • If you don't have time to soak your sorghum the night before (or forget), simply rinse, add to pot with 6 cups of filtered water, bring to the boil, then cover and reduce to a simmer, cooking for 50 minutes or until soft.
  • If, for some reason, the sorghum grains are still hard after the water is absorbed simply add more water and cook until you are satisfied with the texture.
  • Because sorghum is a firmer grain, expect a harder texture after cooking. However, I would recommend sampling the sorghum after the 35 minute stage to taste and see if it is to your liking. If not, simply cook and sample until it is the texture that you like best.
  • Depending on your cooktop and cook times, your sorghum that it may not necessarily absorb all the water, so if there is any left over then I just drain it.
  • While definitely similar visually to Israeli couscous, this will cook very differently as it is a whole grain and not a type of pasta, so while you would expect a soft texture from couscous, sorghum is to be expected to be a bit firmer.
  • Note that 2 cups of dry sorghum makes 6 1/2 cups worth of cooked grain - enough for a hearty dinner for four, or light meal for six.
  • To make this salad nut free, replace the the almonds with dried activated, or lightly roasted sunflower seeds.
  • If you're making this salad in advance, you can mix all the ingredients except the herbs and avocados a whole day before hand (the flavours actually absorb really nicely this way). Then just before serving (or less than an hour before) fold through the freshly chopped herbs and avocado.
  • This salad is great as a stand alone meal, but also works really well on a shared table. It's packed full of protein and healthy fats, so no other protein is need alongside to make this a complete meal.
MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics

MOROCCAN SORGHUM SALAD with apricots and almonds - healthy, easy, plant based, vegan, dairy free, gluten free, refined sugar free, one bowl, spring, begoodorganics



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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