@noo20253: #اكسبلورexplore #ابوعجيب #ابوحصه #قروب_ابو_حصه #trending

فاقدة الشغف❤️‍🔥

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Region: SA

Sunday 28 June 2026 21:53:53 GMT

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Comments

A🎶🎶 :

الله يسعدهم عيال الناحي

2026-06-29 00:41:11

15

احمد :

فلاح حفله

2026-06-29 05:16:13

7

manalalwhebii🇸🇦 :

هههههههههههههههايً مسوي اجتماعً. ♥️♥️♥️😂

2026-06-29 15:59:18

1

فاقدة الشغف❤️‍🔥 :

C

2026-06-28 21:58:21

0

elden9796 :

❤️

2026-06-29 04:30:04

0

🦌 :

😂

2026-06-29 08:29:15

0

فاقدة الشغف❤️‍🔥 :

L

2026-06-28 21:58:23

0

فاقدة الشغف❤️‍🔥 :

R

2026-06-28 21:58:18

0

فاقدة الشغف❤️‍🔥 :

Q

2026-06-28 21:58:16

0

نواف :

فلاح

2026-06-29 22:08:47

0

فاقدة الشغف❤️‍🔥 :

H

2026-06-28 21:58:19

0

محمد الثبيتي ❤️ :

يا رياجيل فلاح ملح القرررروب

2026-06-29 06:38:57

3

nasr :

واهمي من هالاجتماع كله ضحك كركره

2026-06-29 08:15:28

0

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A packable Mediterranean/Greek farro salad combining no-salt tuna in olive oil, cannellini beans, veggies, olives and a lemon-red wine dressing; high-protein, fiber-rich, includes fermented side and anti-inflammatory lemon and garlic. Ingredients: - 1 1/4 cups (240 g) dry pearled farro - 3 cups low-sodium vegetable broth or water - 2 cans (5 oz/142 g each) no-salt-added tuna in olive oil, drained and flaked (reserve 1 tbsp oil) - 1 can (15 oz/425 g) low-sodium cannellini beans, drained and rinsed - 1 cup cucumber, diced (about 1 medium cucumber) - 1 cup cherry tomatoes, halved - 1/2 cup red onion, very thinly sliced - 1/2 cup pitted Kalamata olives, rinsed and halved - 1/2 cup fresh parsley, chopped - 1 tsp dried oregano - 2 tbsp extra-virgin olive oil (plus reserved 1 tbsp from tuna) - 2 tbsp fresh lemon juice (about 1 medium lemon) - 1 tbsp red wine vinegar - 1 small garlic clove, minced (about 1 tsp) - Freshly ground black pepper, to taste (about 1/4 tsp) - Optional: 1/3 cup light feta, rinsed and drained, crumbled - Optional side: 1 cup low-sodium fermented vegetables (e.g., low-salt sauerkraut or lacto-fermented carrots), rinsed lightly if needed Instructions: 1. Bring 3 cups low-sodium vegetable broth or water to a boil in a medium pot, add 1 1/4 cups dry pearled farro, reduce heat to a simmer, cover, and cook until tender but chewy (about 20–25 minutes). 2. Drain any excess liquid from cooked farro, spread on a tray to cool slightly, and let sit uncovered to steam off excess moisture for 5 minutes. ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

A packable Mediterranean/Greek farro salad combining no-salt tuna in olive oil, cannellini beans, veggies, olives and a lemon-red wine dressing; high-protein, fiber-rich, includes fermented side and anti-inflammatory lemon and garlic. Ingredients: - 1 1/4 cups (240 g) dry pearled farro - 3 cups low-sodium vegetable broth or water - 2 cans (5 oz/142 g each) no-salt-added tuna in olive oil, drained and flaked (reserve 1 tbsp oil) - 1 can (15 oz/425 g) low-sodium cannellini beans, drained and rinsed - 1 cup cucumber, diced (about 1 medium cucumber) - 1 cup cherry tomatoes, halved - 1/2 cup red onion, very thinly sliced - 1/2 cup pitted Kalamata olives, rinsed and halved - 1/2 cup fresh parsley, chopped - 1 tsp dried oregano - 2 tbsp extra-virgin olive oil (plus reserved 1 tbsp from tuna) - 2 tbsp fresh lemon juice (about 1 medium lemon) - 1 tbsp red wine vinegar - 1 small garlic clove, minced (about 1 tsp) - Freshly ground black pepper, to taste (about 1/4 tsp) - Optional: 1/3 cup light feta, rinsed and drained, crumbled - Optional side: 1 cup low-sodium fermented vegetables (e.g., low-salt sauerkraut or lacto-fermented carrots), rinsed lightly if needed Instructions: 1. Bring 3 cups low-sodium vegetable broth or water to a boil in a medium pot, add 1 1/4 cups dry pearled farro, reduce heat to a simmer, cover, and cook until tender but chewy (about 20–25 minutes). 2. Drain any excess liquid from cooked farro, spread on a tray to cool slightly, and let sit uncovered to steam off excess moisture for 5 minutes. ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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