Kale Tabouleh Salad recipe

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Ingredients

1 cup boiling water
⅔ cup lemon juice
½ cup olive oil
2 cups whole wheat couscous
2 cups chopped fresh kale
2 small tomatoes, chopped
3 small mushrooms, chopped, or more to taste
½ teaspoon ground sumac
salt to taste

Nutrition Info

350.2 calories
carbohydrate: 49.5 g
cholesterol: : -
fat: 14.9 g
fiber: 7.8 g
protein: 9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 9.7 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour water, lemon juice, and olive oil over couscous in a bowl, cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.

  2. Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture, refrigerate until cold, at least 30 minutes.

Recipe Yield

8 servings

Recipe Note

A delicious, easy, and healthy take on the Greek favorite and, most importantly, a recipe for fresh kale that doesn't involve soup! Za'atar can be substituted for sumac if desired.

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