Add farro, water, and 1/2 teaspoon of salt to a large saucepan. Bring to a boil, cover, and reduce heat to a simmer. Simmer farro for 20 to 25 minutes or until farro is tender. Fluff with a fork and transfer to a large bowl.
Add chopped parsley, cucumber, cherry tomatoes, bell pepper, and pecans and toss. Drizzle tabouleh with lemon juice, olive oil, salt and pepper and toss until evenly mixed. Adjust seasonings to taste.
