Farro Tabouleh

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Learn how to make tabouleh using farro instead of bulgur. It has more texture and is truly delicious.

Learn how to make tabouleh using farro instead of bulgur. It has more texture and is truly delicious.

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!

 

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Farro Tabouleh

Learn how to make tabouleh using farro instead of bulgur. It has more texture and is truly delicious.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 3 cups cooked farro (learn how to cook it here)
  • 1 cup chopped flat-leaf parsley
  • 1/3 cup chopped red onion
  • 15 grape tomatoes, quartered
  • 3 Tbsp. olive oil
  • 2 Tbsp. lemon juice
  • 1/4 tsp. salt
  • 2 oz. feta, crumbled

Instructions

  1. In a large bowl combine the farro, parsley, onion, tomatoes, olive oil, lemon juice and salt. Top with feta and serve.

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Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!