Za’atar White Bean & Farro Bowls with Carrots, Tomatoes & Marinated Feta

Za’atar White Bean & Farro Bowls

with Carrots, Tomatoes & Marinated Feta

35 MIN
+$9.99/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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    From the Test Kitchen

    At the base of these flavor-packed bowls is a bed of nutty farro—studded with sautéed vegetables, then topped with herby za’atar-seasoned white beans. A final layer of crumbly feta (marinated with olives, roasted peppers, oregano, and lemon juice), adds incredibly bright, tangy flavor to each bite.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
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    fresh
    ingredients
    Za’atar White Bean & Farro Bowls with Carrots, Tomatoes & Marinated Feta
    Title
    • 2 Skin-On Salmon Fillets
    • ½ cup Semi-Pearled Farro
    • 1 Lemon
    • 1 15.5-Oz Can Cannellini Beans
    • 1 tsp Whole Dried Oregano
    • 1½ oz Feta Cheese
    • 2 cloves Garlic
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 6 oz Carrots
    • 1 oz Pitted Niçoise Olives
    • 1 oz Sliced Roasted Red Peppers
    • 1½ Tbsps Red Harissa Paste
    • 3 oz Baby Spinach
    • 4 oz Grape Tomatoes
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Prepare the ingredients & marinate the feta
    2 Prepare the ingredients & marinate the feta

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter and deseed the lemon. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Roughly chop the peppers. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped peppers, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook the beans
    3 Cook the beans

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to a bowl; stir in the juice of 2 lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the fish
    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the vegetables
    5 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Add the harissa paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish, cooked beans and marinated feta. Serve the remaining lemon wedges on the side. Enjoy!

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    Za’atar White Bean & Farro Bowls

    Cook the farro
    1 Cook the farro

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    2 Prepare the ingredients & marinate the feta

    Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Quarter and deseed the lemon. Peel the carrots; halve lengthwise, then thinly slice crosswise. Halve the tomatoes. Roughly chop the olives. Roughly chop the peppers. In a bowl, combine the cheese (crumbling before adding), chopped olives, chopped peppers, oregano, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Prepare the ingredients & marinate the feta
    Cook the beans
    3 Cook the beans

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans; season with salt, pepper, and half the za’atar (you will have extra). Cook, stirring occasionally, 2 to 3 minutes, or until heated through. Transfer to a bowl; stir in the juice of 2 lemon wedges and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the fish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the fish
    Cook the vegetables
    5 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Add the harissa paste and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the cooked vegetables and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the cooked fish, cooked beans and marinated feta. Serve the remaining lemon wedges on the side. Enjoy!

    Finish the farro & serve your dish
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