Farro and Pecan Tabbouleh
Loaded with nutritious ingredients and flavor, this hearty salad can easily be served for lunch or dinner, or as a side dish.
- Add farro, water, and 1/2 teaspoon of salt to a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Simmer farro for 20 to 25 minutes or until farro is tender. Fluff with a fork and transfer to a large bowl.
- Add chopped parsley, cucumber, cherry tomatoes, bell pepper, and pecans and toss. Drizzle tabouleh with lemon juice, olive oil, salt and pepper and toss until evenly mixed. Adjust seasonings to taste.
- Serve immediately or chill to serve cold.