Kale Tabbouleh

Ingredients

• 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
• Black pepper, as needed

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    394 calories; 28 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 7 grams protein; 777 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

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.

30 minutes