Rinse the farro well and cook in a large saucepan
of boiling salted water. Turn the heat to low and simmer
for 25 to 30 minutes, stirring occasionally. Drain
. Add the cooked farro
to a bowl and drizzle
with 1 tablespoon olive oil. Let cool.
Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.
Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.
Serves: 6; Calories: 352; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 27 grams; Total carbohydrates: 31 grams; Sugar: 3 grams; Fiber: 6 grams; Cholesterol: 153 milligrams; Sodium: 473 milligrams