FARRO AND PINE NUT TABBOULEH
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
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.
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Nawab Saqi576
[email protected]I followed the recipe exactly and the tabbouleh turned out terrible. The farro was undercooked and the dressing was too sour. I would not recommend this recipe.
Mato Drobac
[email protected]This tabbouleh was a bit bland for my taste. I added some extra lemon juice and olive oil and it was much better. I would also recommend adding some chopped fresh herbs, such as parsley or cilantro.
Gene Lueck
[email protected]This tabbouleh was easy to make and very flavorful. I used quinoa instead of farro and it turned out great. I will definitely be making this again.
Ab D
[email protected]I was hesitant to try this recipe because I'm not a huge fan of farro. But I'm so glad I did! The farro added a nice nutty flavor and texture to the tabbouleh. I will definitely be making this again.
MD Himel
[email protected]This tabbouleh was a hit! I made it for a potluck and it was gone in no time. The combination of farro and pine nuts gave it a unique and delicious flavor. I will definitely be making this again.