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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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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.
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.
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.
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.
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.
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