Kale tabbouleh salad

    (4)
    50 min

    Couscous is flavoured with kale, tomatoes, mushrooms, lemon, olive oil and sumac in this tabbouleh salad.


    2 people made this

    Ingredients
    Serves: 8 

    • 240ml boiling water
    • 160ml lemon juice
    • 120ml olive oil
    • 475g wholewheat couscous
    • 140g chopped kale
    • 2 small tomatoes, chopped
    • 3 small mushrooms, chopped
    • 1/2 teaspoon ground sumac (optional)
    • salt to taste

    Method
    Prep:15min  ›  Extra time:35min chilling  ›  Ready in:50min 

    1. Pour water, lemon juice and olive oil over couscous in a bowl; cover with clingfilm 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.

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    (4)

    Reviews in English (1)

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    I made this and topped it with feta olives and fresh tomatoe. I had a pretty bowl to put it in  -  08 Jan 2017  (Review from Allrecipes US | Canada)

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