Print Recipe

Pomegranate Tabbouleh with Mint

Prep Time20 mins
Cook Time25 mins
Servings: 4 as side


Salad Components

  • 2 cups cooked farro
  • 2/3 cup pomegranate seeds (I don't have time to waste de-seeding pomegranate, so I buy pre-seeded)
  • 1/2 cup chopped cucumber
  • 1/3 cup chopped mint
  • 1/3 cup chopped parsley
  • 1/3 cup chopped red onion

Salad Dressing

  • 1/2 cup olive oil
  • Juice from 1/2 lemon or lime
  • 1/4 cup white wine vinegar
  • 1.5 tbs maple syrup (or 1 tbs honey)
  • 1 tsp red pepper flakes
  • Salt and pepper


  • Cook the farro according to package instructions.
  • Mix cooked farro with chopped salad ingredients.
  • In a small bowl, whisk salad dressing ingredients together
  • Pour dressing over salad and mix well to combine. Let sit in the fridge for up to one hour to allow the flavors to permeate the farro.
  • This salad will save for a day or two, but make sure to save some extra dressing to mix in before eating again (the farro soaks up the dressing easily!)