Immerse yourself in the refined world of kale tabbouleh, where the flavors of the garden intertwine. Kale, this vegetable with unsuspected virtues, enhances this spring dish with a vibrant glow. Adopting this energizing recipe means choosing a healthy and modern cuisine, source of nutritional benefits. The synergy of fresh mint and parsley offers an enchanting taste palette, worthy of the most demanding palates. A mix of textures and colors promises to seduce with every bite.
Main point | |
Main Ingredients | Kale, fresh parsley, mint, bulgur, tomatoes, lemon juice |
Preparation | Chop it kale and the parsley, grate them carrots, and mix everything. |
Cooking time | 15 to 20 minutes to cook the bulgur. |
Service | Serve chilled, as a side dish or light main dish. |
Nutritional benefits | Rich in vitamins, fibers And antioxidants. |
Variants | Add raisins, of the nut, or other colorful vegetables. |
Preparation Tips | Use fresh ingredients for a better taste. |
Ingredients
To make an appetizing kale tabbouleh, gather the following ingredients:
- 2 bunches of fresh parsley, chopped
- 250 ml (1 cup) of kale, detailed without the stems
- 125 ml (½ cup) of fresh mint leaves, cut out
- 120 g of fine durum wheat semolina (or bulgur)
- 300 ml ofwater
- The juice of 2 yellow lemons
- 30 ml of vinegar
- 30 g of raisins, for a sweet touch
- 1 shallot, minced
- Salt and pepper to taste
Preparing bulgur
Rinse it bulgur under running cold water until the water runs clear. In a saucepan, bring a large quantity of water to the boil. Add the bulgur and cook over low heat for 15 to 20 minutes, until tender. Once cooked, drain and let cool.
Vegetable preparation
Finely chop the kale and the parsley. Grate it carrot to add color and a tasty crunch. Pit them olives and cut them into slices. In a large salad bowl, combine the kale, parsley, mint, and carrot.
Recipe assembly
Add the cooled bulgur to the vegetable preparation. Stir gently to ensure even distribution of ingredients. Then add the lemon juice and vinegar, which will bring a refreshing acidity to the dish. Incorporate the raisins and theshallot minced, for a sweet and crunchy touch.
Seasoning
Season with a little salt and of pepper according to your taste. For an extra note of aroma, a drizzle of olive oil can be added before stirring one last time. This tabbouleh will gain in flavor if you let it rest in the refrigerator for at least an hour before serving.
Service
Serve the kale tabbouleh chilled, as a starter or side dish. Arrange it nicely on a serving dish, garnished with a few mint leaves for an elegant presentation. This colorful and nutritious dish will delight not only the eyes but also the taste buds of your guests.