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

Za’atar White Bean & Farro Bowls

with Carrots, Tomatoes & Marinated Feta

35 MIN
+$7.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
  • add Salmon
    add two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • add Salmon

    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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      950 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    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 15.5-Oz Can Cannellini Beans
    • 1 Lemon
    • 1 tsp Whole Dried Oregano
    • 1½ oz Feta Cheese
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1 oz Pitted Niçoise Olives
    • 2 cloves Garlic
    • 1 oz Sliced Roasted Red Peppers
    • 6 oz Carrots
    • 1½ Tbsps Red Harissa Paste
    • 3 oz Baby Spinach
    • 4 oz Grape Tomatoes
    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 feta (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, skin side up; 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 beans, cooked fish, and marinated feta. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    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 feta (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, skin side up; 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 beans, cooked fish, and marinated feta. Serve the remaining lemon wedges on the side. Enjoy!

    Finish the farro & serve your dish
    Browse Steps
    1 of 6