FARRO TABBOULEH (by France)
I discovered farro not long ago and crave it for lunch almost everyday. It's like rice but more nutritious and fluffier. Try this super easy and quick to make tabbouleh recipe. It's fresh yet filling. Bon appetit!
Serves 4 l Difficulty: very easy l Prep time: 15min l Total time: 25min
1 cup farro (Bobs Red Mill)
1 bunch fresh asparagus, ends trimmed
1.5 cups cherry tomatoes, halved
2 Persian cucumbers, sliced
1 bunch fresh parsley, chopped
1 bunch fresh basil, chopped
1 bunch fresh mint, chopped
1 lemon, juiced
1/4 cup pistachio, shelled
1/4 cup olive oil
Sea salt & pepper
2 cups plain hummus
1. Cook the farro according to package directions. Drain and add to a large bowl.
2. Meanwhile, heat your oven to high temperature. Place the asparagus on a wax paper-covered baking sheet and drizzle the asparagus with 1 tablespoon olive oil and season with salt and pepper. Grill for 5-8 minutes, turning once or twice, until the asparagus is lightly charred and tender. Remove from the grill. Cut into 1 inch pieces.
3. Add the grilled asparagus, tomatoes, cucumbers, parsley, basil, mint, pistachios, lemon juice, remaining olive oil, and a pinch each of salt and pepper to the cooked faro. Toss well to combine. Taste, and season with salt and pepper.
4. Spread the hummus in and even layer on a serving platter. Top with the farro mix.