Farro Tabbouleh

Ingredients

• 0.75 cup water
• 0.25 cup farro
• 1 cup firmly packed fresh parsley leaves
• 0.25 cup fresh mint
• 0.5 cup finely diced tomato, seeds removed
• 0.5 cup finely diced English cucumber
• 0.25 cup finely chopped red onion
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 0.5 teaspoon salt
• 0.125 teaspoon ground black pepper

Steps

1. Bring water and farro to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Drain; cool.
2. Combine parsley and mint in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl. Add farro, tomato, cucumber, onion, olive oil, lemon juice, salt, and black pepper; toss lightly. Refrigerate before servings, 3 to 4 hours.