Mediterranean Farro Salad

To keep up with the healthy eats post-Ramadan, I made a commitment to myself to continue eating healthier foods and to continue to eat in moderation. Ramadan was a much needed kickstart in helping with that. So here's a simple, filling, hearty, and delicious recipe that is not only healthy, but comes together in minutes and can also be made at the beginning of the week and used as a meal prep dish!

Mediterranean Farro Salad

I had intended on using freekeh for this dish, but when I was out shopping for ingredients, I came across this package of farro from Trader Joe's. I've had farro before and it reminds me of freekeh (similiar texture, taste, and cooking technique), so I figured I'd change it up and use farro.

Mediterranean Farro Salad

Feel free to add, omit, or replace any veggie you see in my recipe! Like always, I love versatile dishes and it's always nice to add your own twist on a recipe.

MEDITERRANEAN FARRO  SALAD
Yields: 6-8 servings

INGREDIENTS:
- 1 package of farro, about 8 or 9 ounces
- 32 ounces of chicken stock
- 2 bay leaves
- 1 bouillon chicken cube
- 1 English cucumber, diced into small pieces
- 3 tomatoes, diced into small pieces
- 1 small red onion, finely diced
- 2 cans of corn, drained
- 1/3 cup of pomegranate seeds
- 3/4 cup of finely crumbled feta cheese
- 1/2 cup of sliced almonds
- the juice of 1 medium lemon
- olive oil
- salt
- pepper
- onion powder
- garlic powder

TO MAKE:
1. Add a little bit of olive oil to a pot. Add in the farro and toss around in the olive oil for about 3 minutes. Add in the chicken stock, bay leaves, and chicken cube. Give everything a stir.
2. Cover the pot and bring the mixture to a boil. Then, lower the heat to medium-low and let the farro simmer until nearly all of the chicken stock is absorbed and the farro is cooked and tender. Make sure you stir the mixture every now and then.
3. Once the farro is cooked, drain it from the stock. Fluff up the farro with a fork and allow it to cool for 15 minutes.
4. In the meantime, combine the rest of the ingredients in a large bowl. Add in the cooled farro and toss everything together. 
5. Squeeze the lemon juice and drizzle some olive oil over the tossed salad. Toss again to combine.
6. Sprinkle in some salt, pepper, onion powder, and garlic powder to taste. Give everything a final toss and serve at room temperature. Enjoy!