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Kale Tabbouleh

A variation on the Middle Eastern classic using kale instead of parsley. This dish counts towards your whole grain and vegetable points.

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Difficulty
Moderate
Cook Time
5-10 Minutes
Cuisine
Mediterranean
Prep Time
11-20 Minutes
Servings
4

Ingredients

  • 2/3 cup Bulgur, dry , fine
  • 3 tablespoon Fresh Lemon Juice
  • 1 medium Shallot , chopped finely
  • 1/4 tsp Sea Salt
  • 1/3 cup Extra Virgin Olive Oil
  • 5 cup, chopped Curly Kale , de-stemmed
  • 2 large whole (3" dia) Tomatoes , chopped (around 2 cups)
  • 12 leaves Mint, fresh , torn (about 1/2 cup)
  • 2 teaspoon Cumin, ground
  • 1/2 cup slices Radishes
  • 1/4 tsp Fresh Black Pepper

Nutrition Facts (per serving)

  • Calories 300 kcal
  • Total Fat 19.10 g
  • Saturated Fat 2.630 g
  • Trans Fat 0.000 g
  • Sodium 221 mg
  • Total Carbohydrates 30.60 g
  • Dietary Fiber 7.2 g
  • Sugars 3.03 g
  • Protein 6.45 g
  • Cholesterol 0 mg
  • Vitamin A 3431 IU
  • Vitamin C 128.0 mg
  • Calcium 206 mg
  • Iron 3.61 mg

Directions

  1. Cook the bulgur according to package instructions.
  2. In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
  3. In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and drizzle with additional oil if desired.

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