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  • Stephanie Wharton

Farro Tabbouleh

by Stephanie Wharton


  • 2 ½ cups vegetable broth

  • 1 cup precooked Italian farro

  • 3 scallions

  • 1 cucumber, diced

  • 1 red pepper, diced

  • 1 bunch flat-leaf parsley, leaves only, chopped

  • Handful mint leaves, chopped

  • Grated zest and juice of 2 lemons

  • 2 tbsp olive oil

  • Salt and pepper


  1. Combine the broth and farro in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and cook, stirring occasionally, until the farro is al dente, about 10 minutes. If you’re using uncooked farro, plan to cook for about 25 minutes.

  2. Allow to cool for 10 minutes, then transfer to a large bowl along with the remaining ingredients. Toss to combine and serve. Enjoy!

  3. Tabbouleh will last in refrigerator for about 2 days.


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