Kale Tabbouleh from the Pantry

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

Alright…. Let’s start with a trick question. How do you know it’s fall? Answer–by the CSA (or garden) produce covering every square inch of your refrigerator.

And you thought it was pumpkin recipes and fall colors. 

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.

Kale Tabbouleh

Which is how I set out to make a few meals with no, zero, nada extras from the grocery store.  And I figured that tabbouleh was a great place to start since I was testing Middle Eastern recipes (for Sunday’s post–stay tuned!).

Now, in case you aren’t familiar with the dish, tabbouleh is “a salad of fine-ground bulgur, parsley, tomatoes, green onions, mint, olive oil, and lemon juice” (per Dictionary.com). In my new version, bulgur became couscous, lemon turned into lime and parsley became kale.

No problem. 

Mmmm!

Finally, in one final burst of sanity, I took an efficiency shortcut. Despite entreaties all over the internet of nooo, don’t crush your kale in the food processor, I chopped my kale in the food processor.  

Still good. 

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.

Served!

In the end the kale tabbouleh was delicious and well received (except by my youngest who hates everything). No greenhouse gasses were emitted, or time wasted in a grocery run.

Even better, now there is time to hit the backyard for the raspberry harvest and room to store it.

And you thought I was going to take a nap…

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.

Happy Fall!

Kale Tabbouleh
Serves 8
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.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
246 calories
27 g
0 g
14 g
5 g
2 g
190 g
322 g
3 g
0 g
12 g
Nutrition Facts
Serving Size
190g
Servings
8
Amount Per Serving
Calories 246
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 322mg
13%
Total Carbohydrates 27g
9%
Dietary Fiber 3g
13%
Sugars 3g
Protein 5g
Vitamin A
152%
Vitamin C
110%
Calcium
9%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Salad
  1. • ⅔ cup fine bulgur or couscous or quinoa
  2. • 5-6 cups chopped kale leaves (about 1 large bunch) or parsley
  3. • 2 large ripe tomatoes, diced (about 2 cups)
  4. • 1 finely chopped red onion or shallot or bunch of green onions
  5. • 1/4 cup chopped mint leaves or parsley (or not)
  6. • 1 medium cucumber or ½ English cucumber (if you have it)
Dressing
  1. • 1/4 cup lime or lemon juice
  2. • 2 teaspoons ground cumin
  3. • 1 teaspoon salt, or to taste
  4. • ½ cup extra-virgin olive oil
Instructions
  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.
beta
calories
246
fat
14g
protein
5g
carbs
27g
more
Art of Natural Living https://artofnaturalliving.com/

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