Recipes
Farro, Pomegranate, and Carrot Tabbouleh
Serves 4
| Prep Time: 15 mins
| Cook Time: 40 mins
| Total Time: 55 mins
You may need: Spicy Mint
Discover The Recipe
Tabbouleh is a classic vegetarian Lebanese salad typically made with fresh parsley, bulgur (cracked wheat), tomatoes, onion, lemon juice, olive oil and salt. Made primarily of parsley, it is an herbaceous bite that is beautifully tied together with lemony brightness. It's the perfect salad to accompany grilled meats, roasted fish, or other heavier mains. It's also really fun to try with other whole grains instead of bulgur. Our chefs have taken liberty to play off the traditional recipe for a fun and heartier alternative recipe of Farro, Pomegranate and Carrot Tabbouleh.
Farro is a grain that, when cooked, naturally has a very chewy texture, similar to barley, and a wonderfully nutty flavor. Farro also happens to be a very nutritious grain and is an excellent source of protein, fiber and nutrients like magnesium, zinc, and some B vitamins. It's a much healthier alternative to white rice or other refined grains. We add a touch of exotic smoky-minty flavor with a kiss of heat from our Signature Spicy Mint blend. Try using Spicy Mint to make other Lebanese recipes including: Baba Ganoush, Moussaka, or Shish Taouk (chicken skewers).
Ingredients
1 1/2 cups water
1/2 cup dry farro
4-5 multicolored carrots, washed and sliced into 1/2” wide pieces on the diagonal
1 Tbsp olive oil
1/4 red onion, minced
1 bunch Italian parsley, coarsely chopped
1 cup baby arugula
1/2 cup pomegranate seeds
2 Tbsp olive oil
Juice of 1 lemon (~1 Tbsp)
1 tsp Piquant Post Spicy Mint
Salt and pepper to taste
fresh herbs for garnish (mint, thyme - optional)
Notes
Farro naturally has a very chewy texture, like barley and a wonderfully nutty flavor. It’s a delicious grain to add to soups, stews, salads and stir fries.
Tabbouleh is typically made with bulgur (cracked wheat) but is really fun to try with other whole grains, like quinoa, buckwheat, barley, teff and even pearl couscous. Here’s a version made with quinoa.
Farro does contain a little bit of gluten because it is related to wheat, but is actually an ancient grain!
This recipe make a perfect accompaniment to our Persian Meatballs!
Instructions
Bring the 1 1/2 cups of water to a boil and add the farro. Turn the water down to a simmer and cook covered for 30 minutes or until the farro is tender and the water is absorbed. Allow to cool.
While farro cooks, preheat oven to 400°F. Toss the cleaned and sliced carrots with 1 Tbsp of olive oil and season with a pinch of sea salt. Spread the carrots onto a sheet pan and cook for 10-15 minutes until the carrots are tender and slightly browned. Remove from the oven and allow to cool.
Add the cooked farro and carrots to a medium mixing bowl and then add the red onion, parsley, arugula, pomegranate seeds, 2 Tbsp olive oil, lemon juice, Spicy Mint, salt and pepper. Toss well until everything is well combined.
Transfer to a serving dish. Serve with a side of lemon and fresh herbs.
Alternatives & Substitutions
You can add any vegetables that you have on hand into this salad! The warm nutty flavor of the farro complements many different types of vegetables like cauliflower, parsnips, sweet potatoes and even asparagus.
Of course you can even go more traditional and make this dish with tomato, onion and cucumber, as well as the parsley or even cilantro.
Our Spicy Mint seasoning has a mild heat that builds! If you would like to make this a little spicier, add a little more than 1 tsp, or dice up fresh jalapeño if desired.
Serve this delicious grain salad with some of our Lebanese Baba Ganoush (ghanouj) and some warm pita for a complete vegan meal. Or serve it as a side to another delicious vegan eggplant dish called Lebanese Moussaka (Maghmour), or our Lebanese Eggplant Salad.
Try using Spicy Mint to make our easy and delicious Shish Tawook (Taouk) Lebanese Chicken Skewers, or our Lebanese Kafta Kebabs.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Farro, Pomegranate, and Carrot Tabbouleh
Serves
4
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Piquant Post spice you'll need: Spicy Mint
Ingredients
1 1/2 cups water
1/2 cup dry farro
4-5 multicolored carrots, washed and sliced into 1/2” wide pieces on the diagonal
1 Tbsp olive oil
1/4 red onion, minced
1 bunch Italian parsley, coarsely chopped
1 cup baby arugula
1/2 cup pomegranate seeds
2 Tbsp olive oil
Juice of 1 lemon (~1 Tbsp)
1 tsp Piquant Post Spicy Mint
Salt and pepper to taste
fresh herbs for garnish (mint, thyme - optional)
Instructions
Bring the 1 1/2 cups of water to a boil and add the farro. Turn the water down to a simmer and cook covered for 30 minutes or until the farro is tender and the water is absorbed. Allow to cool.
While farro cooks, preheat oven to 400°F. Toss the cleaned and sliced carrots with 1 Tbsp of olive oil and season with a pinch of sea salt. Spread the carrots onto a sheet pan and cook for 10-15 minutes until the carrots are tender and slightly browned. Remove from the oven and allow to cool.
Add the cooked farro and carrots to a medium mixing bowl and then add the red onion, parsley, arugula, pomegranate seeds, 2 Tbsp olive oil, lemon juice, Spicy Mint, salt and pepper. Toss well until everything is well combined.
Transfer to a serving dish. Serve with a side of lemon and fresh herbs.
Notes
Farro naturally has a very chewy texture, like barley and a wonderfully nutty flavor. It’s a delicious grain to add to soups, stews, salads and stir fries.
Tabbouleh is typically made with bulgur (cracked wheat) but is really fun to try with other whole grains, like quinoa, buckwheat, barley, teff and even pearl couscous. Here’s a version made with quinoa.
Farro does contain a little bit of gluten because it is related to wheat, but is actually an ancient grain!
This recipe make a perfect accompaniment to our Persian Meatballs!
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