Farro Salad with Moroccan Spices
Servings: 4 servings
Ingredients
- ¾ cup farro
- 2-¼ water or broth
- ½ teaspoon salt
- 2 tablespoons diced preserved lemon peel
- 6 grape tomatoes
- ¼ cup chopped green olives
- ¼ cup sliced celery
- ½ cup sliced green onion
- ½ cup chopped parsley
- 2 cups cubed cooked chicken or drained chickpeas for a vegetarian version
- Dressing:
- 3 tablespoons olive oil I use garlic infused oil for one of the three
- 1 tablespoon lemon juice
- ¼ teaspoon each of:
- Cumin
- Coriander
- Cayenne
- Leaf thyme
- Grated lemon zest
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Rinse the farro grains, then add to the water or broth in a saucepan along with the salt. Bring to a boil, reduce to simmer and cook for approximately 30 minutes, or until tender but still chewy. Drain and turn into a large mixing bowl. Cool slightly. Add the remaining salad ingredients and combine gently.
- Whisk the dressing ingredients together and pour over the salad. Stir gently to coat with dressing. Cover and chill until ready to serve.