To make harissa, add cumin and coriander to a cast iron skillet over low heat. Toast until fragrant, 3-4 minutes. Remove from skillet and place in a mortar and pestle.
Grind toasted spices. In a food processor, add garlic and jalapeño, pulsing until minced. Add in green onions, parsley, cilantro, and ground spices, pulsing again.
Finally, add in olive oil, lemon juice, and salt. Run food processor, scraping down sides occasionally. Add more olive oil/lemon juice if harissa is still too thick.
Slice the tomatoes in half and place in a bowl along with the cooled farro and toasted pepitas.
Add about ¼ to ⅓ cup of the prepared harissa. Toss to combine, adding more salt as desired.
