Monday, July 7, 2014

Kale Tabouli

 HAVE YOU EVER SPENT TIME WITH someone who thinks it is great fun to startle others? What makes it so funny to them when they jump out and say boo! to another who is minding their own business and thinking their own thoughts?

I once worked with a man who thought it was great fun to burst into my (accounting) office, suddenly and noisily and without warning, for the sole purpose and for his great delight, to see me jump, clutch my suddenly racing heart, seethe at him and glare. Hee-hee-hee, he would laugh.


Now what in the world does this have to do with the Middle Eastern dish of bulghur wheat mixed with parsley, mint, chopped onions, tomatoes, lemon juice, and olive oil? Absolutely nothing. I just happen to have a memory of sitting at my desk, working through my lunch hour to finish payroll (including the jerk's check) before a holiday and suddenly choking on a spoonful of this refreshing and cooling salad.

We love Tabouli and I make it often in the summer. Served with some hummus and pita, it makes a scrumptious light evening meal. Both feta cheese and avocado are great additions. And for this version, I added massaged kale which was fantastic.

Kale Tabouli
3/4 cup bulghur (cracked wheat)
1 1/2 cups boiling water
1 bunch kale, washed, stems removed, leaves chopped
1/4 to 1/2 cup olive oil
1/4 to 1/2 cup freshly squeezed lemon juice
1/4 to 1/2 cup minced onion
1 bunch parsley, chopped
1/4 cup mint leaves, chopped
1 or 2 cucumbers, peeled, seeded, and chopped (about 2 cups)
2 tomatoes, peeled, seeded and chopped
Sea salt and freshly ground black pepper to taste

In a medium mixing bowl, pour water over bulghur. Cover and let sit for 1 hour.

Place kale into a large salad bowl. Sprinkle with sea salt, sprinkle with olive oil and a squeeze of lemon juice. Massage kale about 3 - 5 minutes until tender. Add minced onion, chopped parsley, chopped mint leaves, and chopped cucumber. Stir to combine.

Drizzle the tender bulghur with olive oil and lemon juice. Add to the vegetables in the salad bowl. Add chopped tomatoes and toss everything together.

Add salt, pepper, more olive oil, and/or more lemon juice, to taste.


  1. I love the kale idea in this salad! In the heat we are having, this would be a wonderful dinner. PS that is a very cool spoon!

  2. Melynda, we did love the kale addition to the tabouli. Several years ago, I bought three hand-carved wooden spoons from a crafter at a music festival. They are all different and made from different woods. Thank you for your comment. --Rocquie

  3. I love kale. I love tabbouleh. I love your spoon. I love your pictures. Thanks for posting!

    1. You are very gracious, Rosie. I would love to see your spin (and I know you would have one) on Tabouli. And thank you for your comment. --Rocquie

    2. Thank you so much for this recipe, Rocquie. Made it today and will post about it later. Mr. Hawthorne and I had just found a new store here that sells infused olive oils and balsamic vinegars. You can taste test the bounty and pick and choose. I used a glorious blood orange infused olive oil to massage the kale, along with the juice of one lemon, and my homemade sea salt. Wonderful!

    3. Rosie, blood orange infused olive oil massaged kale does indeed sound pretty amazing! I look forward to reading about it and seeing it. Cheers! Rocquie

  4. Made it. Loved it! Thank you, Rocquie!!

    1. Rosie, I just saw it at your blog. It looks fantastic and I love your tweak of using the blood orange infused olive oil. I am so happy you tried the recipe and liked it. Thank you so much for letting me know and for linking back. --Rocquie