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Kale Tabbouleh
Sapana Behl
Curly kale and vegetables filled bulgur wheat tabbouleh dressed with yoghurt and spiced dressing.
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Side Dish
Cuisine
Mediterranean
Servings
4
People
Ingredients
1x
2x
3x
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
For dressing
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
Instructions
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.
Notes
Store the leftover salad in the refrigerator.
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