Farro Tabbouleh Recipe: How to Make Farro Tabbouleh
Written by MasterClass
Last updated: Jun 21, 2022 • 2 min read
Make farro tabbouleh salad for a more substantial version of the classic side dish. Farro tabbouleh features farro, tomatoes, and tender herbs.
Learn From the Best
What Is Farro Tabbouleh?
Farro tabbouleh (also known as “tabouli” or “tabouleh”) is a Middle Eastern salad of finely chopped fresh herbs, tomatoes, green onions, and farro in place of traditional bulgur wheat. Farro tabbouleh often features flat-leaf parsley, mint, cilantro, dill, or basil.
The Culinary History of Tabbouleh
Tabbouleh is thought to have originated in the area that today comprises Syria and Lebanon, and is popular throughout the Middle East, including in Israel and Palestine. Tabbouleh recipes vary not only regionally but between individual households. In general, the famous Lebanese version tends to be more herb-heavy, with some versions omitting the bulgur entirely.
4 Tips for Making Farro Tabbouleh
When making farro tabbouleh, consider the following tips and substitutions:
- 1. Chiffonade the herbs. “Chiffonade” is a French cooking technique for slicing leafy herbs and vegetables into thin ribbons. Roughly chopping the herbs or using a food processor can cause bruising.
- 2. Use the parsley stems. Flat-leaf parsley stems are full of flavor, so use them in addition to the leaves (just discard any tough parts).
- 3. Substsitute the farro. You can use couscous or bulgur if you don’t have farro on hand. For a gluten-free version, use quinoa.
- 4. Make a meal. You can add chickpeas or feta cheese to make a hearty meal. You can also spoon tabbouleh over warm pita bread.
Farro Tabbouleh Recipe With Fresh Parsley
makes
prep time
30 mintotal time
58 mincook time
28 minIngredients
- 1
In a medium saucepan, heat one tablespoon the olive oil over medium heat. When the oil just starts to simmer, about 1 minute, add the farro, stirring to coat. Toast the farro, occasionally stirring, until deep golden brown, about 3 minutes.
- 2
Add 2 cups of water and bring to a boil over medium-high heat.
- 3
Reduce the heat to low and simmer until farro is tender but still chewy, about 10 to 15 more minutes. Turn off the heat and let farro sit, covered, until all the liquid is absorbed, about 5 minutes. Drain any excess liquid.
- 4
Meanwhile, dice the tomato; scrape tomato and its juices into a large bowl. Season with ½ teaspoon kosher salt, pepper, lemon juice, allspice, cinnamon, pomegranate molasses, and the remaining olive oil. Set aside 20 minutes, so that the tomato can release its juice.
- 5
Meanwhile, chiffonade the parsley leaves, parsley stems, and mint leaves.
- 6
Trim root ends and tips and thinly slice white and green parts of scallions.
- 7
Add the herbs and farro to the tomato mixture and toss to coat. Taste and adjust seasoning.
- 8
Serve with lettuce leaves and pita, if desired, for scooping.
- 9
Store leftover tabbouleh in an airtight container in the refrigerator for up to 5 days.
Note: The recipe also includes 30 min of inactive time.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.