Prep Time
40 min
Yields
8 - 10 servings
Ina uses pearled farro in her tabbouleh in place of bulgur or couscous.
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ingredients
2 ½
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 ½
cups chopped fresh parsley (2 bunches)
1
cup julienned fresh mint leaves (2 bunches)
1
cup good olive oil
½
cup freshly squeezed lemon juice (2 to 3 lemons)
12
ounce feta, 1/2" diced (not crumbled!)
¾
cup pitted Kalamata olives, drained
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directions
Step 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.
Step 2
Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
Step 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.