Tabouli with Farro

Tabouli with Farro
Roasting the tomatoes in this tabouli (also spelled tabouleh) brings out their natural sweetness and soften their acidity, adding a new dimension of flavor to this traditional middle eastern salad.

What You'll Need


1 cup Emmer Farro Berries

1 cup chopped cucumbers (1-2 cucumbers)

1 bunch parsley, finely chopped

A handful of fresh mint leaves, finely chopped

4 oz feta cheese, crumbled

3 tablespoons barberries or currants (optional)

Roasted Tomatoes

2 cups cherry tomatoes

2 tablespoons olive oil


1/3 cup olive oil

Juice of 1 lemon

1 clove garlic, minced

1 teaspoon fine sea salt

1 teaspoon aleppo pepper


  1. Place 1 cup of Emmer Farro Berries in a pot, cover in 3 inches of water. Bring to a boil, reduce heat and simmer for 40 minutes or until the Emmer Farro Berries are softened and plump but still chewy. Set aside to cool.

  2. Meanwhile, to roast the tomatoes, preheat the oven to 400 F. Toss the tomatoes in olive oil and spread them evenly on a sheet pan and bake for 20-25 minutes or until the tomatoes are softened and starting to wrinkle.

  3. To make the dressing, combine the ingredients in a small jar and shake to combine.

  4. In a large bowl combine the Emmer Farro, roasted tomatoes, cucumbers, parsley, mint, feta and barberries and toss with the dressing.

  5. Set aside for 10 minutes to allow all the flavors to mingle before serving.

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