Farro Tabouleh

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 :)

Farro Tabouleh

• Author: Christine Pittman
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x

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DESCRIPTION

Tabouleh is usually made with bulgur wheat. This version with farro is even better though. You’ve got to try it!

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Ingredients

Scale 1x2x3x

• 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

Instructions

1. In a large bowl combine the farro, parsley, onion, tomatoes, olive oil, lemon juice and salt. Top with feta and serve.