Farro and Pine Nut Tabbouleh

Name: Farro and Pine Nut Tabbouleh
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 237 milliliters canned chickpeas, rinsed and drained; 1 small cucumber; 237 milliliters farro (found at gourmet stores); 177 milliliters chopped fresh parsley; 1 clove garlic, finely chopped; 2 larges heirloom tomatoes; 1 smalls jalapeño chile, seeded and finely chopped; 1 Juice from lemon; 3 Tbsps extra-virgin olive oil; 2 Tbsps pine nuts; 1 smalls red onion, cut into 1/2-inch pieces

The recipe Farro and Pine Nut Tabbouleh could satisfy your middl eastern craving in around 45 minutes. One portion of this dish contains approximately 9g of protein, 16g of fat, and It works well as a reasonably priced side dish.

Instructions

Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds.

Ingredients you will need

Tomato

Farro

Seeds

Meat

Equipment you will use

Oven

Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center.

Ingredients you will need

Cucumber

Tomato

Equipment you will use

Bowl

Cut cucumber into ¼-inch pieces; add to tomatoes.

Ingredients you will need

Cucumber

Tomato

Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.

Ingredients you will need

Pine Nuts

Garlic

Onion

Toast

Equipment you will use

Baking Sheet

Oven

Transfer to bowl.

Equipment you will use

Bowl

Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

Ingredients you will need

Salt And Pepper