Recipe Index

Ingredients

• 1 Bunch Kale (clean and chopped)
• 6 Roma Tomatoes (diced small)
• 1/2 Cup Bulgur (moistened)
• 1 Bunch Green Onions (chopped thin)
• 1/2 Bunch Fresh Mint (chopped fine)
• 1/2 Green Pepper or 2 Jalapeños (diced small)
• 1/2 Cup Fresh Lemon Juice
• 1/2 Cup Olive Oil
• 1 1/2 Teaspoons Sea Salt
• 1 Teaspoon Black Pepper
• 1 Teaspoon Dried Mint
• 1 Teaspoon Baharat

Method

1. Put the bulgur in a large bowl with the lemon juice, sea salt, black pepper, dried mint and baharat so it moistens in the dressing.
2. Dice the tomatoes, slice the green onions and chop the fresh mint and the green pepper or jalapeños, then stir them into the bulgur.
3. Wash the kale, pull the leaves from the stems, soak the leaves in water for one hour, then rinse again and spin them dry.
4. Process the dried kale in a food processor until it breaks into small pieces, then fold it through the bulgur mixture.
5. Stir in the olive oil just before serving, taste for lemon and salt, and serve the tabouleh immediately.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data