kale-tabouleh-salad

Kale Tabouleh Salad

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  • Prep

    15 m
  • Ready In

    50 m
orangejellybean
Recipe by  orangejellybean

“A delicious, easy, and healthy take on the Greek favorite and, most importantly, a recipe for fresh kale that doesn't involve soup! Za'atar can be substituted for sumac if desired.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

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

Amount Per Serving (8 total)

  • Calories
  • 350 cal
  • 18%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 49.5 g
  • 16%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

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Kale Quinoa Salad