Kale Tabouli

kale tabouli

It looks like Tabouli

It smells like Tabouli,

Heck, it even tastes like Tabouli.

But this, my friends, is no ordinary tabouli! You see, it has no parsley.

So what’s that green stuff, I hear you say?

It’s kale! Glorious, raw, antioxidant-rich, superfood craze kale!

Get out of here!

I can hear all the Lebanese population ‘tsk tsk tsk’ me.

My Egyptian born mother is shaking her head in disapproval.

Can a tabouli be made without the main ingredient parsley? Why sure! Why not 

I have a glut of kale at the moment and I’ve found it to be most delicious in its raw form, uncooked and vitamin rich, combined with lemon juice, olive oil and all the other tabouli necessities like bulgur, tomatoes and cucumber, it makes for one very tasty and nutritious lunch.

A while back, I was sent the above hilarious you tube vid for a laugh. Now, every time I open the cupboard and see bulgur staring back at me, I can’t help but do a little tabouli dance.

‘Tabouli, Ta Ta Tabouli, makes me shake, shake shake my booty’

Yes, you know you want to.

Ok, it’s nearly Friday and I’m feeling silly. So grab some kale, shock the Middle Eastern population, sing a little Tabouli jingle and shake your booty.

Kale Tabouli – Serves 2 as a side dish, or one very hungry person for lunch

  • 5 stems kale
  •  2 tomatoes
  •  2 cucumbers
  •  1/3 cup fine bulgur
  •  Small bunch of fresh mint
  •  1-2 juicy lemon
  •  ¼ cup extra virgin olive oil
  •  1 small clove garlic, finely minced.
  •  Sea salt to taste

Start by placing the dried bulgur to your salad bowl. Top with lemon juice and the olive oil. Leave it aside for 10 minutes until the bulgur has completely absorbed all the lemon juice and oil. Add minced garlic and season with salt.

kale leaf

Remove stalk from kale and only use the leafy part on top.

Remove the stalks completely from the kale. You only want to use the leaves in this recipe.

kale tabouli

Finely chop the kale as small as you can get it so it resembles chopped herbs. Add it to the wet bulgur mix.

Dice tomatoes and cucumbers, and shred the mint. Add to the bowl.

Give it all a good toss, using your hands. Taste for seasoning.

Enjoy and boogie.

kale tabouli

37 thoughts on “Kale Tabouli

  1. Shake your bum bum. LOL

    I still have trouble with kale. I’m going to have to grow my own and try it young and see if that makes a difference. I want to shake my booty along with you.

  2. Ha… I’m going to have that song running around in my head all day now! I like the idea of using kale in place of parsley, although at the moment I’m overrun with parsley in the garden, so I might try using both…

  3. This was a fun post, Lisa, and I don’t think I’ll ever look at a bowl of tabouli again without hearing that sone. Too funny! I like that you’ve used kale here. You took a great dish and really elevated it. Thanks for sharing the recipe and the giggles. 😉

  4. Fantastic way to use kale, we love tabouli in our house. Plus my kale has all regrown now that the chickens can’t get into the garden. You can also remove the stalks from the kale by running your fingers from the base of the stem to the end that way you don’t miss a bit of that goodness. Similar to what you would do with rosemary to get the leaves.

  5. Fantastic, Lisa! We are drowning in kale at the moment, having once again planted a few too many rows (though not complaining, we love it). Admittedly I may be the only Arab on earth who dislikes tabbouleh, because of the high parsley content. I could totally get behind this kale version!

    Also, love the GoRemy vid. I grew up in the same neighborhood as his family – when I saw his name a few years ago on those videos I thought, hey! I went to school with your sister! Funny where life takes us. He’s doing a great job 🙂

    • You don’t like tabouli?!! What type of Arab are of Yasmeen?!! Haha I joke, I joke! xx Yep, I’m sure you’re going to love this version then, the lemon juice cuts through the bitterness of the raw kale and it’s quite delicious indeed 🙂
      I love that you know his family! Such a small world indeed 🙂

  6. Loved the video. That’s a great idea for kale. From looking at it, it certainly doesn’t appear that this tabouli is any different from the parsley version. I’d love to try this xx

  7. Pingback: Crunchie Baked Kale Falafels. | Gourmet Wog

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