Traditionally, Tabbouleh is made with cracked wheat or bulgur. This recipe uses farro to show how easy it is to use underutilized ingredients by swapping them into existing recipes. Farro is a great source of fiber and protein. When buying Farro you want to look for whole grain farro. Pearled farro has the outer layer of bran removed which means it’s going to contain less fiber and nutrients.
Farro tabbouleh with cucumber, parsley, mint, tomatoes and lemon juice.
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Servings: 4 (click to scale)
Ingredients
- 2/3 cup farro dry
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp fresh mint chopped
- 1 1/2 Tbsp fresh parsley chopped
- 1/4 tsp ground cayenne pepper
- 1/2 tsp kosher salt
- 6 cup water
- 2/3 cup cherry tomatoes
- 1/2 cup English cucumbers
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Instructions
- Wash all produce prior to prepping. In a large pot, simmer farro in boiling water until tender, approximately 30 – 40 minutes. Drain in a colander and rinse with cold water to chill.
- Quarter tomatoes, 1/4 inch dice cucumber. Combine all ingredients, including farro in a bowl and mix well. Enjoy!
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 200mg | Fiber: 2g | Sugar: 2g
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