Kale Tabouleh

  • ⅔ cup fine bulgur
  • 3 tablespoons lemon juice
  • 1 shallot, finely chopped
  • 2 teaspoons ground cumin
  • 1 ¼ teaspoons fine sea salt, more as needed
  • ½ 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)
  • ½ cup torn mint leaves
  • ½ cup diced radish (if available)
  • Black pepper, as needed
  1. Cook bulgur according to package instructions. Cool.
  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 more salt if you like, and drizzle with additional oil if desired.
%d bloggers like this: