Tabouleh is usually made with bulgur wheat. This version with farro is even better though. You’ve got to try it!
I love tabouleh. Lemon juice and olive oil. Lots of parsley. I usually throw in tomatoes and red onion. Feta cheese on top. It’s the best. So when I was thinking about new things to do with farro, my favorite grain, tabouleh was a natural choice.
If you don’t know much about farro, don’t worry. I’ve got you covered. It’s kind of like barley but with a less mushy texture and a nutty flavor. It’s great in soups, as is barley, but it’s also great as a hot or cold side dish.
If you’ve never cooked farro before, I have instructions here with three different farro cooking methods. If you’re looking for ideas of things to make with farro, I have a bunch of recipes too. My farro recipes are all over here.
And the Farro Tabouleh recipe? That one’s is down below. Have a great day :)
- 3 cups cooked farro (learn how to cook farro here)
- 1 cup chopped flat-leaf parsley
- 1/3 cup chopped red onion
- 15 grape tomatoes, quartered
- 3 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 2 oz. feta, crumbled
- In a large bowl combine the farro, parsley, onion, tomatoes, olive oil, lemon juice and salt. Top with feta and serve.