As I mentioned in the menu plan, there are a lot of recipies on the internet for Tabouli and many have different ingredients than the one I’m presenting here. The one ingredient they all have in common is parsley.
Tabouli has got to be one of the easiest recipies I’ve ever made and used to be one of my “go to” for any occasion recipe. To be honest, I’m surprised it’s been so many years since I made it.
Therfore as you read, the next section
1. I am not a trained chef or nutritionist.
2. I am not a medical professional.
3. I am not a professional photographer.
Ingredients
2 bunches of parsley
2 roma tomatoes
1 bunch green onions
1/2 cup cooked farro
3 cloves garlic
Juice of 1 lemon
2 tablespoons olive oil
Preparation
- Wash the parsley. Pinch the leaves off of the stems, then chop. The 2 bunches I have yielded about 6 cups of chopped parsley.
- Wash the roma tomatoes and chop. I’ve found 1 tomato per 1 bunch seems to do just fine. These 2 tomatoes yielded about 1 cup chopped.
- Slice of the ends of the green onions. Peel off outer leaves, if needed. Slice down to the green stems. This bunch of green onions had about 8 stalks and yielded about 1/2 cup.
- Mince 3 tablespoons of garlic.
- Juice 1 lemon. The lemon I got produced 6 tablespoons of juice.
- Cook the farro to package instructions.
- Put all the ingredients in a bowl and mix. Store in an air tight container.
Nutritional Breakdown
The per serving nutrients for this recipe calculate out to the following:
Just some notes ….
Normally, I would use bulgur wheat instead of farro, but I didn’t see bulgur on the shelf. Both are grains from the middle east and are whole grains. Whole grains contain all parts of the grain: bran, germ, endosperm. You will find bulgur used more in mediterranean dishes and farro in italian dishes. They both have a nutty flavor and chewy texture. Bulgur does cook faster than farro. Nutritionally, they are not much different. They are high in fiber which can help you feel full for a longer period of time. If you look at the minerals, they are also good sources of iron and magnesium. About the only difference I could find on the nutrition side is the bulgur contains beta-glucan, which is a fiber that reduces cholesterol leves while farro contains lignans which are antioxidants.
This is the first time I used farro in Tabouli and it is still good! Makes yourself a big bowl of Tabouli and munch on it all week! Yummy.
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