Wave goodbye to Summertime Sadness with this Tabbouleh-ish Farro Bowl. So good and packed with flavor!
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Guys, if you are looking for a vibrant, no oven meal- I got you. This Tabbouleh-ish Farro Bowl is going to hit the spot. Now you’ll notice the name, Tabbouleh-ish. Because I kinda did my own riff on Tabbouleh, but I’m also hiding from any purest backlash, lol. I didn’t really look to any recipes and used my own brain to come up with the flavors. So as similar or not similar it is to traditional tabbouleh, we have Tabbouleh-ish and I’m here for it!
Now we aren’t turning on the oven for this Tabbouleh-ish Farro bowl. But we will be using the stove a bit- so minimal heat required. I used a grated cast iron skillet to grill my eggplant, but if you don’t have this a normal pan will get the job done as well. I’ll share what I used below:
Lastly, I used store bought hummus for this recipe, naturally saving me some time. Feel free to do the same or get wild and make your own for a true from “scratch” experience.
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Did you make this Tabbouleh-ish Farro Bowl?! Tag your creations on Insta @theseasonaljunkie I love to see how yours turns out!
Tabbouleh-ish Farro Bowl
This Tabbouleh-ish Farro Bowl is the perfect weeknight dinner for summer! Packed with vibrant flavors it sure to be on repeat all summer long!
- 1 cup Uncooked Farro
- 2 cup Water
- 1 English Cucumber cut into halfmoons
- 3-4 Roma Tomatoes, Diced
- 1/2 Red Onion, diced
- 1 Graffiti Eggplant, cut into vertical slices
- 1 bunch (1/2 cup) Flat Parsley, finely chopped
- 1/4 cup Mint, finely Chopped
- 1/4 cup Olive Oil
- 1-2 Lemons, Juice
- 4 Oz Halloumi Cheese, Cubed
- Salt and Pepper
- 1 tub of Hummus
- Optional Glaze:
- 2 tbsp Honey or Hot Honey
- Juice from 1 Lemon
- 1 tbsp Olive oil
Cook Farro according to box instructions. While you are cooking farro, you can grill/cook the eggplant. Rub olive oil on both sides of cut eggplant. Get pan super hot on medium/high heat. Cook for 2-3 minutes, flip and repeat. Cut in half horizontally and set aside.
Once Farro is cooked, allow to cool (if you would like the dish cool). Personally, the farro was the first thing I did while I cut and prepped all my other veggies.
Once everything is prepped, add cooked farro, cut cucumbers, diced tomatoes, diced onions, grilled eggplant, chopped parsley, chopped mint, olive oil, lemon juice (I start with one and adjust accordingly), salt and pepper. Toss until Salad is well mixed. Taste and add more lemon juicem salt, or pepper based on taste. Put farro salad in the fridge while you sear the halloumi.
If you are glazing the halloumi (this step is optional), I mix together hot honey, lemon juice and olive oil until mixed. Get pan really hot over medium high heat. Sear halloumi cubes on one side. Flip and sear for about a minute. Add glaze if you are using. If not just omit and continue to cook for 1 more minute.
To assemble, add a scoop of hummus to your place and smear, add tabbouleh-ish Farro Salad, and finally top with cooked halloumi! Make sure to eat the halloumi pretty quickly after cooking to ensure quality!