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Farro & Pomegranate Tabbouleh

Farro & Pomegranate Tabbouleh

By: Raquel Neofit

Farro is a great grain to use in tabbouleh and it has a nice chewy texture. I’ve used Tomberry tomatoes and left them whole because they look so good and they pop in your mouth when you bite into them. These tiny tomato varieties are more readily available now.



Prep time

Cook time



  • 1 cup farro, cooked as per packet directions
  • 1 punnet Tomberry tomatoes
  • 4 spring onions, sliced
  • 1 bunch parsley, chopped
  • 4 baby cucumbers, diced
  • 1 pomegranate, arils only
  • 2 tbsp olive oil
  • Juice 1 lemon
  • 1 tbsp Baharat spice mix
  • Salt & pepper, to taste


  • Combine salad ingredients in a nice bowl.
  • In a separate bowl, combine olive oil, lemon juice and Baharat spice mix and season with salt and pepper. Pour over the salad and serve.
  • Tip: You can make this recipe a day or 2 before serving, but to keep the fresh, crisp texture of the veggies, don’t dress it until you’re about to eat.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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