Apple and kale tabbouleh recipe
Created by The Tesco Recipes team
Tabbouleh is a wonderfully flavoursome and fragrant sharing dish for summer feasts, but is delicious enjoyed all year round. This autumnal twist features sweet Cox apples and earthy kale. Keep it in the fridge for a wholesome lunch or serve it as part of a get-together meal.
See method- Serves 6
- Takes 40 mins
- 305 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
For the tabbouleh
- 150g bulgur wheat
- 1 vegetable stock pot
- 100g curly kale, finely shredded
- 4 spring onions, finely chopped
- ½ cucumber, deseeded and finely diced
- 2 Cox apples, cored and finely diced
- 80g chopped walnut pieces
- 80g pack pomegranate seeds
- 30g pack fresh parsley, leaves picked and finely chopped
- 15g fresh mint, leaves finely chopped
- 1½ tsp Lebanese 7 spice
- juice of 1½ lemons
- 3 tbsp olive oil
- pinch of sugar
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Shop ingredientsEach serving contains
- Energy
- 1270kJ 305.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 26.5gProtein 7.2gFibre 6.0g
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- Rinse the bulgur wheat in cold water until the water runs clear. Make up the vegetable stock pot to 600ml in a saucepan, add the bulgur wheat and bring to a simmer. Cook over a very low heat for 15 mins, adding the curly kale (tough stalks removed) for the last 2 mins.
- Tip into a bowl and leave to cool slightly. Stir in the spring onions, cucumber, apple, walnut pieces, pomegranate seeds, and the fresh parsley and mint.
- In a small bowl, whisk together the Lebanese 7 spice, lemon juice, olive oil and sugar; season well. Pour over the tabbouleh and mix well to coat. Leftovers will keep in an airtight container in the fridge for 3-4 days.
- See more Kale recipes
