Kale Tabbouleh

Name: Kale Tabbouleh
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: mediterranean
Ingredients: 2/3 cup fine bulgur; 3 tablespoons lemon juice; 1 shallot, finely chopped; 2 teaspoons ground cumin; 1 1/4 teaspoons fine sea salt, more as needed; 1/2 cup extra-virgin olive oil, more as needed; 1 bunch kale, stems removed, leaves finely chopped (5 cups); 2 large ripe tomatoes, diced (about 2 cups); 1/2 cup torn mint leaves; 1/2 cup diced radish; Black pepper, as needed

By Melissa Clark

Total Time: 30 minutes
Rating: 5(942)
Comments: Read comments

Here’s the thing about tabbouleh salad: Most of the ones I’ve had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh.

I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley’s pleasing bitterness, but is far milder, which means that this tabbouleh salad didn’t have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it — a dream for a raw kale devotee.

Featured in: Making Sure Kale Gets a Raw Deal

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Ingredients

Yield:4 to 6 servings

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

Ingredient Substitution Guide

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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.

Ratings

5 out of 5

942 user ratings

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Comments

Nina V7 years ago

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.

Jain7 years ago

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.

WiscoCooks7 years ago

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.

KR1 day ago

Excellent dish. I like this better than regular tabouleh. I used chopped parsley instead of mint since that's what I had on hand -- worked great.

Cee4 months ago

This was delicious. I followed suggestions to add juice from tomatoes and lemon to the soaking water for the bulgur for flavor. I reduced oil to 1/4 cup, cumin to 1 tsp. Perfect for my taste. Definitely a keeper.

NB7 months ago

I love this. Make it all the time. I do half the oil for the dressing and usually use cilantro as I often have it on hand.

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