A wonderful version of the classic tabbouleh with kale and vegetables in yoghurt dressing. It is a nice and filling dish to enjoy on weekdays lunch.
The crispy vegetables, soft bulgur and nutty hazelnuts make the tabbouleh more interesting and delicious. We had a nice and filling meal with some juice and weekday lunch was served.
Before jumping to the recipe I would like you all to know about Dana Gill, she is the editor-in-chief of HealthyLine.com. Do check out her post and read the Health Benefits of Kale.
Blogging Marathon#77 Week3/Day1
Theme-Easy Weekday Lunch
Dish- Kale Tabbouleh
Curly kale and vegetables filled bulgur wheat tabbouleh dressed with yoghurt and spiced dressing.
- 1 cup bulgar wheat
- 2 cups kale leaves, chopped
- 1 cup carrots, thinly sliced
- 1 cup cucumber, sliced
- 1/4 cup hazelnuts, toasted
- 1/4 cup pomegranate pearls
- juice of one lemon
- 1 teaspoon chilly flakes
- salt to taste
- water as required
- 1 cup yougurt, whisked
- zest of one lemon
- 1 tablespoon dill leaves, chopped
- 1 tablespoon mint leaves, chopped
- 1 teaspoon lemon juice
- 1 tablespoon rice wine vinegar
In a saucepan add bulgar wheat with 3 cups of water and salt. Bring it to boil and let it simmer for 10 minutes.
Drain excess water and place it aside.
In a mixing bowl add all the ingredients for dressing. Mix well to combine.
In another mixing bowl add cooked bulgar wheat, lemon juice, zest, carrots, kale leaves, cucumber, hazelnuts, salt and chilly flakes.
Stir to combine. Add the dressing along with pomegranate pearls and toss well.
Refrigerate before serving. Serve and enjoy.
Store the leftover salad in the refrigerator.