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.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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