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5.0 from 3 votes

Kale Tabbouleh

No kale was composted in the making of this blog post. ‘Cause Kale Tabbouleh Salad is a tasty and fun variation on the parsley-based original.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8
Course: Side Dish
Cuisine: Middle Eastern

Ingredients

Salad
  • 2/3 cup fine bulgur or couscous or quinoa
  • 5-6 cups chopped kale leaves about 1 large bunch or parsley
  • 2 ripe tomatoes diced (about 2 cups)
  • 1 finely chopped red onion or shallot or bunch of green onions
  • 1/4 cup chopped mint leaves or parsley or not
  • 1 cucumber or ½ English cucumber if you have it
Dressing
  • 1/4 cup lime juice or lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon salt or to taste
  • 1/2 cup extra-virgin olive oil

Instructions

    Cup of Yum
  1. Prepare bulgur, couscous or quinoa according to package directions. Cool, then toss with remaining salad ingredients.
  2. Whisk together dressing ingredients, then toss with salad.