Kale Tabbouleh Salad


  • 1/2 cup bulgur (cracked wheat)
  • OR 1/2 cup couscous
  • 1 cup kale
  • 1/4 cup olive oil
  • 1 cup fresh parsley
  • 1/2 cup fresh mint
  • 1/4 cup spring onions
  • 1 cup tomatoes
  • 1 cup cucumber
  • 1/4 cup lemon juice
  • 1 tbsp cumin
  • salt
  • pepper
  • 1/2 cup crumbled feta (optional)


  • Prep Ingredients: Finely chop the kale, parsley and fresh mint. Dice the tomato and cucumber and chop the spring onions.
  • Place bulgur and 1/2 cup of water into a pot, cover and bring to a boil.
  • Reduce the heat and allow to simmer until water is gone (about 10 minutes). Set aside to cool
  • In a large mixing bowl, add in chopped kale and olive oil and massage with hands until kale is softened.
  • Add all other ingredients to bowl, and mix until well combined
  • Top with some crumbed feta to serve

Low FODMAP variation: Use only the green stalks of the spring onion and add garlic infused oil for additional flavour.