Best 2 Farro Tabbouleh Recipes

Farro tabbouleh is a delicious and healthy dish that is perfect for a light lunch or dinner. It is made with farro, a type of whole grain, and is packed with fresh vegetables, herbs, and spices. Farro tabbouleh is a great way to get your daily dose of fiber and nutrients, and it is also a good source of protein. This versatile dish can be served as a main course or as a side dish, and it is sure to please everyone at your table. With its bright flavors and healthy ingredients, farro tabbouleh is a dish that is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

FARRO AND PINE NUT TABBOULEH

Farro and Pine Nut Tabbouleh image

Provided by Merritt Watts

Categories Side Vegetarian Pine Nut Cucumber Chickpea Healthy Vegan Jalapeño Potluck Self Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 cup farro (found at gourmet stores)
2 large heirloom tomatoes
1 small cucumber
1 clove garlic, finely chopped
1/2 small red onion, cut into 1/2-inch pieces
2 tablespoons pine nuts
1 cup canned chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
Juice from 1 lemon
3/4 cup chopped fresh parsley
1/2 small jalapeño chile, seeded and finely chopped

Steps:

Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

FARRO TABBOULEH

Farro Tabbouleh image

Farro replaces the traditional bulgur in this refreshing salad. This makes 4 side dish servings or 2 main dish servings. For best flavor, allow 3 to 4 hours for the flavors to blend before serving.

Provided by Kim's Cooking Now

Categories Salad Grains Tabbouleh

Time 3h40m

Yield 4

Number Of Ingredients 11

Ingredients

¾ cup water
¼ cup farro
1 cup firmly packed fresh parsley leaves
¼ cup fresh mint
¼ cup finely chopped red onion
½ cup finely diced tomato, seeds removed
½ cup finely diced English cucumber
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain and let cool.
Combine parsley and mint in the bowl of a food processor; process until finely chopped. Transfer to a bowl. Add farro, onion, tomato, cucumber, olive oil, lemon juice, salt, and pepper; toss lightly. Refrigerate for 3 to 4 hours before serving.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 12.1 g, Fat 3.9 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 302.7 mg, Sugar 1.5 g

Tips:

To save time, cook the farro in advance and let it cool completely before assembling the tabbouleh.
If you don't have a food processor, you can chop the vegetables by hand. Just be sure to chop them very finely.
If you want a more flavorful tabbouleh, use fresh herbs instead of dried herbs.
To make a vegan tabbouleh, omit the feta cheese.
Store leftover tabbouleh in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Farro tabbouleh is a delicious and healthy salad that is perfect for a summer picnic or potluck. It is also a great way to use up leftover farro. With its bright flavors and colorful vegetables, this tabbouleh is sure to be a hit with everyone who tries it.