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Farro and Pine Nut Tabbouleh

Name: Farro and Pine Nut Tabbouleh
Cuisine: mediterranean
Ingredients: 1 cup farro (found at gourmet stores); 2 large heirloom tomatoes; 1 small cucumber; 1 clove garlic, finely chopped; 1/2 small red onion, cut into 1/2-inch pieces; 2 tablespoons pine nuts; 1 cup canned chickpeas, rinsed and drained; 3 tablespoons extra-virgin olive oil; Juice from 1 lemon; 3/4 cup chopped fresh parsley; 1/2 small jalapeño chile, seeded and finely chopped

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to 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.

Recipes sourced from Epicurious.com.

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