This salad was a product of 1. using up what I had on hand, 2. meal planning, and 3. needing packable, healthy lunches to get back on track. I bought bulgur in December planning to make a pickled cranberry, kale and bulgur salad (for a twist on classic tabbouleh). HA, too ambitious. The cranberries almost went to waste but were saved in a cranberry sage simple syrup for these drinks. The bulgur was still in the pantry so plans were scaled back and this salad happened instead. It takes 1o minutes of active work and keeps so well for lunches.
Tabbouleh salads are usually much more about the parsley then the grain but I had a lot of bulgur to use up and only one bunch of parsley and half a bag of kale. Feel free to adjust the proportions, pick up two bunches of parsley if you can and throw it all in.
Tabbouleh Salad Recipe:
- 1 cup bulgur wheat, course ground
- 2+ cups chopped parsley and kale (I used half and half)
- ½ apple, diced
- 6 tablespoons lemon juice, from ~2 lemons
- ¼ cup olive oil
- 1 teaspoon kosher salt
- (optional) handful of pomegranate seeds
- Pour boiling water over the bulgur wheat until it is covered by about an inch and let stand 30 minutes. Taste to ensure it doesn’t have too much bite left (soak time with depend on the size of the grind). Let stand longer if needed.
- Drain bulgur and return to a clean bowl. Add remaining ingredients. Toss to combine and serve. Salad will last a few days in the fridge.
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