Monday, 4 March 2013

Farro Tabbouleh

 Tabbouleh is a Middle Eastern salad made with lots of parsley and Bulgar wheat. I have used Farro which is not cracked like the Bulgar wheat. You can use either for a great salad or it is perfect to add to a falafel wrap. I love it because it is a fresh, nutty, bold salad with lots of lemon and good olive oil.

You will need:

  • 1/2 cup Bulgar wheat or Farro  ( Bulgar is cracked wheat and Farro is whole)
  • 1 tomato -chopped into small dice
  • 1 mini cucumber or 1/2 cup chopped English cucumber
  • 1/4 cup onion - chopped into small dice
  • 2 spring onions - chopped fine
  • 1 small red chili - chopped fine
  • a bunch of flat parsley chopped fine = 1/2 cup packed 
  • 1 tsp lemon zest
  • 1/2 lemon juiced = 1/4 cup
  • 1 clove garlic - chopped fine
  • 1/4 cup best olive oil
  • 1 tbsp fresh chopped mint or 1 tsp dry
  • 1 tbsp honey

Step 1: cook Farro or Bulgar according to package. I cooked mine for 15 minutes in boiling water and then I left it for another 15 minutes on the stove covered off the heat.

 Step 2: chop everything nice and fine and place in a bowl. Add your zest and juice of lemon, oil and honey.

Mix and taste. If it needs more lemon or salt and pepper adjust and enjoy.

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