Kale Tabbouleh
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup fine bulgur
- 3tablespoons lemon juice
- 1shallot, finely chopped
- 2teaspoons ground cumin
- 1¼teaspoons fine sea salt, more as needed
- ½cup extra-virgin olive oil, more as needed
- 1bunch kale, stems removed, leaves finely chopped (5 cups)
- 2large ripe tomatoes, diced (about 2 cups)
- ½cup torn mint leaves
- ½cup diced radish
- Black pepper, as needed
Nutritional analysis per serving (6 servings)
246 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 4 grams protein; 347 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook bulgur according to package instructions. Cool.
- Step 2
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
- Step 3
In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
Private Notes
Comments
Nice recipe...reminds me that summer IS coming.
Just a hint: the bulgur doesn't need to be cooked. Just soak it in a bowl with hot water. By the time you've prepped all the veggies, the bulgur will have expanded and softened just enough to have that yummy chewy consistency. Squeeze the water out of the bulgur in handfuls and add to the salad.
Enjoyed how simple this was to make and would make this again, introducing other ingredients (e.g. kalamata olives, cucumber, or even feta cheese). I used a food processor to chop the kale into tiny bits which speedy-ed up the process a bit.
Rather than just soak the bulgur in water to rehydrate it, I like to include the juice from the tomatoes and the lemon juice, along with the water needed to soften the wheat. That way, the wheat absorbs more flavor, rather than just serve as a vehicle for flavor. Then, when the wheat is soft enough, I add the rest of the ingredients and -- finally -- smooth it all out with olive oil to taste.
Fantastic, made as directions except used quinoa as that’s what I had. It makes a lot for 2 people, but the “base” of dressing, kale and grain lasts 3 days in the fridge, and I added fresh mint, cucumber and radishes (and feta and chickpea as others suggested). as we ate portions of it for lunch. Great recipe!!
so good. made as written except used 1/4 c olive oil.
I only had coarse bulgar - cooked one cup in veggie broth and a little olive oil - it worked very well and I liked the texture. I did everything else as given (except radishes).