Kale Tabbouleh Salad

kale tabbouleh tastefood

Tabbouleh is a Middle Eastern bulgur salad redolent with lemon and garlic and chockablock full of fresh herbs. It’s a great summertime meal, when it’s too hot to cook. I like to serve it as a part of a mezze or small plates, accompanied by feta, olives, and hummus. This recipe adds kale to the mix, reducing the amounts of the traditional parsley and mint, and resulting in a healthy hearty and very addictive salad. 

Kale Tabbouleh
Serves 4 to 6

1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1 bunch curly green kale, tough ribs removed, torn small pieces
1/4 cup extra-virgin olive oil
3 green onions, white and green parts thinly sliced
1 red jalapeno or fresno chile pepper, finely chopped
1/2 small red onion, finely chopped
1/4 chopped fresh mint leaves
1/4 cup chopped Italian parsley leaves
2 garlic cloves, minced
2 teaspoons finely grated lemon zest
2 teaspoons ground cumin
1 to 2 teaspoons salt, to taste
1 teaspoon freshly ground black pepper

Combine the bulgur, water and lemon juice in a large bowl. Let stand until the liquid is absorbed and the bulgur is tender, about 20 minutes. Add the kale and olive oil and stir for about 1 minute to coat the kale with the oil and soften the leaves. Add the remaining ingredients and mix well. Taste for seasoning. Cover and refrigerate for 1 hour to let the flavors develop.

If you like this, you might enjoy these TasteFood recipes:
Asparagus Mimosa with Quinoa
Farro Pilaf
Greek Couscous Salad

12 thoughts on “Kale Tabbouleh Salad

  1. My family rebels at eating many kale recipes. Many times I don’t even mention the kale! But the delightful Tabbouleh Salad would keep them happy! Onions, jalapenos, garlic, lemon, mint and parsley are vivid enough to tame the robust kale.

  2. This is a lot like what I did last time I made tabbouleh. I love kale and I love the idea of adding a fresh chili for extra flavor!

  3. Great take on tabbouleh, which is something I adore but don’t make often enough – I like the variation that Liz suggested with the whole wheat couscous, gotta try that sometime!

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