Tabouleh is traditionally made using bulgur wheat, which is a very small grain without much texture. In this recipe I’ve swapped out the bulgur for farro, which is a chewier grain with a nice nutty flavor. You can find out more about farro here and learn how to cook it using three different methods over here. This Bob’s Red Mill brand is the one that I typically buy.
This tabouleh has all of the usual lemon juice, olive oil and, of course, parsley, but is heartier. I think you’re going to love it. Enjoy!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes