Kale Tabbouleh Recipes

KALE TABOULEH SALAD

A delicious, easy, and healthy take on the Greek favorite and, most importantly, a recipe for fresh kale that doesn't involve soup! Za'atar can be substituted for sumac if desired.

Provided by orangejellybean

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 9

Kale Tabouleh Salad image

Steps:

Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 49.5 g, Fat 14.9 g, Fiber 7.8 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 9.7 mg, Sugar 1.1 g

Ingredients

1 cup boiling water
⅔ cup lemon juice
½ cup olive oil
2 cups whole wheat couscous
2 cups chopped fresh kale
2 small tomatoes, chopped
3 small mushrooms, chopped, or more to taste
½ teaspoon ground sumac
salt to taste

KALE TABBOULEH

Use bulgur wheat as the base for this Middle Eastern salad of superhealthy greens, feta cheese and spices

Provided by Barney Desmazery

Categories Dinner, Starter

Time 30m

Number Of Ingredients 12

Kale tabbouleh image

Steps:

Tip the bulgur wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender. Put the kale in a food processor and pulse to finely chop.
Stir the kale, mint, spring onions, cucumber and tomatoes through the bulgur wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. To serve, let everyone scoop the salad onto leaves of Baby Gem lettuce.

Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

Ingredients

100g bulgur wheat
100g kale
large bunch mint , roughly chopped
bunch spring onion , sliced
½ cucumber , diced
4 tomatoes , deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
juice and zest ½ lemon
100g feta cheese , crumbled
4 Baby Gem lettuces , leaves separated, to serve

KALE TABBOULEH

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.

Provided by Melissa Clark

Categories easy, quick, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kale Tabbouleh image

Steps:

Cook bulgur according to package instructions. Cool.
In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
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.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 3 grams

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

GRILLED SALMON KEBABS WITH KALE TABBOULEH

Salmon is not only the perfect foil for a fresh tabbouleh salad, but it's also hearty enough to withstand skewering and grilling, and won't flake apart as easily as leaner white fish. This dish packs the punch of two major superfoods: omega-3 rich salmon and vitamin-loaded kale.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Grilled Salmon Kebabs with Kale Tabbouleh image

Steps:

Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Cover with plastic wrap and refrigerate while you prepare the kebabs.
Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and 1/2 teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes.
While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges.

Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 434 milligrams, Carbohydrate 38 grams, Fiber 8 grams, Protein 46 grams, Sugar 4 grams

Ingredients

1 cup bulgur
1 large bunch kale (about 10 ounces), leaves shredded
1 cup halved cherry or grape tomatoes
2 scallions, thinly sliced
1/2 cup roughly chopped fresh mint
2 lemons (1 1/2 juiced, 1/2 cut into wedges)
6 teaspoons extra-virgin olive oil, plus more for the grill
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 1/2 pounds center-cut skinless salmon fillets, cut into 2-inch chunks
3/4 cup nonfat Greek yogurt
1 Persian cucumber, grated

KALE & BULGUR TABBOULEH WITH YOGURT DRESSING

A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!

Provided by Jennifer Joyce

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 15

Kale & bulgur tabbouleh with yogurt dressing image

Steps:

Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.
Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.

Nutrition Facts : Calories 481 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium

Ingredients

150g bulgur wheat
2 eggs
60g baby kale or curly kale, roughly chopped
20g hazelnuts , toasted and roughly chopped
1 carrot , julienned
3 spring onions , roughly chopped
50g pomegranate seeds
1 tsp chilli flakes
juice 1 lemon
100ml 0% fat Greek yoghurt
juice and zest 1 lemon
2 tbsp white wine vinegar
1 tbsp chopped dill
1 tbsp chopped mint
¼ garlic clove , crushed

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Kale Tabbouleh Recipes

KALE TABOULEH SALAD

A delicious, easy, and healthy take on the Greek favorite and, most importantly, a recipe for fresh kale that doesn't involve soup! Za'atar can be substituted for sumac if desired.

KALE TABBOULEH

Use bulgur wheat as the base for this Middle Eastern salad of superhealthy greens, feta cheese and spices

KALE TABBOULEH

GRILLED SALMON KEBABS WITH KALE TABBOULEH

Salmon is not only the perfect foil for a fresh tabbouleh salad, but it's also hearty enough to withstand skewering and grilling, and won't flake apart as easily as leaner white fish. This dish packs the punch of two major superfoods: omega-3 rich salmon and vitamin-loaded kale.

KALE & BULGUR TABBOULEH WITH YOGURT DRESSING

A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!

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