FARRO AND PINE NUT TABBOULEH
Provided by Merritt Watts
Categories Side Vegetarian Pine Nut Cucumber Chickpea Healthy Vegan Jalapeño Potluck Self Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.
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Yeasir Ahmed
[email protected]This tabbouleh recipe is missing some key ingredients, like tomatoes and cucumbers.
Farwa Sagir
[email protected]I'm allergic to nuts, so I'm not sure if I can make this tabbouleh recipe.
Fawad Rohani
[email protected]This tabbouleh recipe seems a bit complicated. I'm not sure if I have the time or patience to make it.
Ramesh Pratap Shah
[email protected]I'm not sure about the combination of farro and pine nuts in tabbouleh, but I'm willing to give it a try.
Yameen Khaskhely
[email protected]This tabbouleh sounds like a great summer dish. I'm definitely going to give it a try.
Pema Dechen
[email protected]I can't wait to try this tabbouleh recipe. It looks so delicious!
Iris Baez
[email protected]This tabbouleh is a great way to get your daily dose of fruits and vegetables.
Anita Richardson
[email protected]I've made this tabbouleh a few times now and I've always had great results. It's a great recipe to have on hand for potlucks and parties.
Casey Walker
[email protected]This tabbouleh is a bit more time-consuming to make than some other recipes, but it's worth the effort. It's so delicious!
RICHARD COZZETTE
[email protected]I'm not a huge fan of farro, but I really liked it in this tabbouleh. It added a nice texture.
Scott Underhill
[email protected]This is the best tabbouleh recipe I've ever tried. It's so flavorful and refreshing.
Caydon Schrader
[email protected]This tabbouleh is a great way to use up leftover farro. It's also a great make-ahead dish.
marwan
[email protected]I love the combination of flavors in this tabbouleh. The lemon and mint really brighten it up.
Vitalis
[email protected]This tabbouleh is perfect for a summer party. It's light and refreshing.
Sobuj mollik
[email protected]I'm not usually a fan of tabbouleh, but this recipe changed my mind. It's so delicious!
Amrita Poudel
[email protected]This is my new favorite tabbouleh recipe. The farro makes it so hearty and satisfying.
Ab D
[email protected]I love how easy this tabbouleh is to make. It's perfect for a quick and healthy lunch or dinner.
Tony Thomas
[email protected]I've made this tabbouleh a few times now and it's always a crowd-pleaser. It's so fresh and flavorful.
Hayden Williams
[email protected]This tabbouleh was a hit at my last potluck! The farro added a nice nutty flavor and the pine nuts gave it a bit of crunch.