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