Name: Farro Tabbouleh
Total time: 45 min
Yield: Serves: 4 to 6
Ingredients: 1 red or yellow bell pepper, finely diced; 2½ cups (600 ml) water or vegetable broth; 2 tablespoons olive oil (OF: ¼ cup/60 ml broth); 1 bunch flat-leaf parsley, leaves only, chopped; 1 cup (210 g) farro, soaked overnight and drained; Grated zest and juice of 2 lemons; ⅛ teaspoon black pepper; ¼ teaspoon salt; 1 English cucumber, diced; 3 scallions (white and light green parts), sliced thin; Handful mint leaves, chopped

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

We love traditional Middle Eastern tabbouleh made with bulgur, but when we want a dish with more heft we turn to farro. Farro is an ancient grain that’s readily available in most supermarkets, but you could use quinoa or pearled barley if you like. This dish gets better the longer it sits. For a full meal, toss with greens and top with beans.