Farro Tabouleh

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

Tabouleh made with farro instead of bulgur wheat

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


  • 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


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

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