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Farro Tabbouleh

Farro Tabbouleh

Farro Tabbouleh

Salad

Farro replaces traditional bulgur in this refreshing tabbouleh salad recipe. For best flavor, allow three to four hours for the flavors to blend before serving.

Ingredients

  • ¾ cup water

  • ¼ cup farro

  • 1 cup firmly packed fresh parsley leaves

  • ¼ cup fresh mint

  • ½ cup finely diced tomato, seeds removed

  • ½ cup finely diced English cucumber

  • ¼ cup finely chopped red onion

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon freshly squeezed lemon juice

  • ½ teaspoon salt

  • ⅛ teaspoon ground black pepper

Description

  1. Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain; cool.

  2. Combine parsley and mint in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl. Add farro, tomato, cucumber, onion, olive oil, lemon juice, salt, and black pepper; toss lightly. Refrigerate before servings, 3 to 4 hours.

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