Farro Tabbouleh recipe

All Recipes Best Recipe Salad Grains Tabbouleh


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

Nutrition Info

84.7 calories
carbohydrate: 12.1 g
cholesterol: : -
fat: 3.9 g
fiber: 1 g
protein: 2.2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 302.7 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -


  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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