Kale & Feta Tabbouleh

PREP: 15 Minutes
COOK: 5 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

370 kcal Energy
44g Carbohydrate
16.6g Protein
7.3g (of which Sugar)
12.4g Fat
8.2g Fibre
7.2g (of which Saturated Fat)
1.5g Salt


200g bulgar wheat

250ml chicken stock

250g pack kale

4 tomatoes, diced

25g pack parsley, chopped

200g pack feta, crumbled

75g pomegranate seeds

Zest and juice of 1 lemon


1. Bring the bulgar wheat and stock to a simmer and cook for 2-3 minutes, covered. Remove from the heat and keep covered until cool slightly.

2. Meanwhile, cook the kale in boiling water for 5 minutes, drain well and roughly chop.

3. Mix the kale into the bulgar wheat along with the remaining ingredients and season to taste. Serve warm or chilled.


Cooking Tips

Try using couscous instead of bulgar wheat and remove the feta for a great fresh side salad.

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