Toasted Farro Tabbouleh

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  • Total Time: 1 hrs 0 mins
  • Hands-on Time: 0 hrs 30 mins
  • Makes: 4-6 servings

This updated version on a classic features chewy farro tossed with fresh vegetables and an easy, herb dressing. Perfect for summer picnics or side dishes.



    1. Heat a medium pot over medium-low heat. Add the farro and let toast for 2 to 3 minutes, until fragrant. Measure in the cumin and coriander, toasting for 30 seconds more. Pour in the broth. Bring to a boil, reduce to a simmer, cover, and let cook until farro is tender; 30 to 35 minutes.

    2. While the farro is cooking, make the dressing. Combine the olive oil with the lemon juice, minced shallots, dried herbs, garlic, and salt. Give a good whisk until combined. Set aside until salad is ready to assemble.

    3. When the farro is done and still hot, transfer to a bowl and add in the cucumbers and tomatoes. Pour the dressing over the mix and toss until well combined. Taste and add salt as desired.

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