Recipes Fregola Tabbouleh 4.0 (1,239) Add your rating & review Fregola sarda is a wonderfully chewy mini Italian pasta from Sardinia. Because its size is similar to bulgur wheat's, Nancy Silverton uses it in her fun riff on tabbouleh. Fast Weekday Pastas By Nancy Silverton Nancy Silverton Instagram Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Updated on May 3, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 8 Ingredients 1 cup fregola sarda (7 ounces) ¼ cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 cup minced flat-leaf parsley ¼ cup minced mint 1 Persian or Kirby cucumber (thinly sliced) 1 large garlic clove (minced) 1 pint cherry tomatoes (halved) Kosher salt Directions In a large saucepan of boiling salted water, cook the fregola until al dente, 10 minutes. Drain; spread on a plate to cool. In a medium bowl, whisk the olive oil with the lemon juice. Add the minced parsley and mint, the cucumber and garlic and toss. Add the fregola and tomatoes and toss again. Season with salt and serve at room temperature. Notes Fregola sarda, small beadlike pasta made with semolina, is sometimes called Italian or Sardinian couscous. If you cannot find it, you can substitute any small pasta or Israeli couscous, which is quite similar. Rate it Print