Farro Tabouleh

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!

Farro Tabouleh

Contributor: Christine Pittman

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 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

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Ingredients

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• 3 cups cooked farro (learn how to cook it here)
• 1 cup chopped flat-leaf parsley
• ⅓ cup chopped red onion
• 15 grape tomatoes, quartered
• 3 Tbsp. olive oil
• 2 Tbsp. lemon juice
• ¼ tsp. salt
• 2 oz. feta, crumbled

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Instructions

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