H3 Mediterranean Cous CousJune 9, 2016
Yoga for Bone HealthJune 20, 2016
1 cup Farro, raw
3 cups Water
1 teaspoon Extra-virgin olive oil
3 each Garlic cloves
½ cup Lemon juice, fresh
½ cup Parsley, fresh
¼ cup Mint, fresh
5 each Scallions
¼ cup Basil, fresh
½ cup Grape tomatoes, quartered
¼ teaspoon Salt
- In a medium saucepan, combine water and farro.
- Bring to a boil and then reduce heat to low, cover and simmer for 20 minutes, or until the farro is tender and has absorbed all of the water.Allow to cool.
- In a food processor, combine; olive oil, garlic, lemon juice, parsley, mint, scallions, basil, and salt, pulse until finely chopped.
- Transfer herb mixture to a bowl and toss with cooled farro and fresh tomatoes.
Chef’s Note: This salad is tasty with most whole grains. Substitute quinoa, barley, or bulgur for variety.
Serving Size: ½ cup
Fat: 2 grams
Sodium: 140 milligrams
Carbohydrates: 17 grams
Protein: 2 grams
Fiber: 2 grams