Farro tabbouleh with feta from Cook Like a Pro: Recipes and Tips for Home Cooks (page 51) by Ina Garten

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Notes about this recipe

  • julesamomof2 on August 21, 2023

    Made this as written except I used about 1/4 of the mint called for as I find it can overwhelm. This recipe makes a huge amount, next time will halve. I like this recipe better than the traditional tabbouleh recipes that I've tried.

  • EN1 on September 01, 2019

    I omitted the mint and halved the recipe. It’s a winner I will add to my regular rotation of recipes

  • anya_sf on July 25, 2019

    I made half the recipe, but with the whole can of chickpeas. I cooked the farro a day ahead and mixed it with the dressing and scallions, but added the remaining ingredients the day of serving. I didn't think I'd end up wanting all the salt, but I did. The salad was really delicious and leftovers were great the next day.

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