Farro tabbouleh is a healthy lunch staple for me. It’s easy to make a big batch of tabouleh and then spread it out throughout the entire week. I’m all about simple, no-brainer food prep because I’m always so busy. Not to mention tabbouleh tastes better the longer it sets because the flavors get all mingled. Instead of bulgar wheat I use farro because it is chewier and more substantial than the bulgar of traditional tabbouleh. I prefer the heft that farro tabbouleh has because I typically eat it on top of a green salad and I need it to be filling enough to last me until dinner.
This farro tabbouleh is so dang quick to make. Cook and drain your farro and then add the rest of your ingredients. Make sure to cut your herbs very finely so that the mint and parsley aren’t overpowering. You want the tabbouleh flavorful but like somebody drug it through a bush. So keeping the herbs fine is a must! Sometimes I throw them into the food processor if I’m feeling up to it but you don’t have to. Make sure to deseed the tomatoes before you throw them in. The seeds too much moisture and they will mess with the texture of the tabbouleh. Roma tomatoes are good for this because they have a substantial amount of flesh to seeds. I’ve used campari tomatoes in the past though and they work just as well. I just past them dry after cutting them up to remove a little water.
With summer coming up farro tabbouleh makes a great, light lunch for days when it’s too hot to eat very much. It’s also very fresh because of the addition of both mint and lemon. It’s also good served with a few falafel and some quality olives.