Ina uses pearled farro in her tabbouleh in place of bulgur or couscous.
Directions for: Farro Tabbouleh with Feta
Ingredients
2 cups pearled farro (1 lb)
Kosher salt and freshly ground black pepper
2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2" diced
1 (15-oz) can chickpeas, drained and rinsed
8 scallions, green and white parts, thinly sliced diagonally
1 cups chopped fresh parsley (2 bunches)
1 cup julienned fresh mint leaves (2 bunches)
1 cup good olive oil
cup freshly squeezed lemon juice (2 to 3 lemons)
12 oz feta, 1/2" diced (not crumbled!)
cup pitted Kalamata olives, drained
Directions
1. Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
2. Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
3. In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.
Source and Credits
"Cook Like A Pro" by Ina Garten Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.
See more: Cheese, Legumes, Olives, Rice/Grain, Salad, Side, Vegetables