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Kale Tabbouleh

Tabbouleh is a classic salad that comes alongside other small dishes to form a ‘mezze’ in Lebanese culture. I loved playing around with this traditional dish because I grew up eating all the time. Normally, the salad uses parsley instead of kale for a salty kick; however, I love how the kale leaves produce a refreshing and slightly bitter taste. In this particular recipe, I give the option to use fonio. Fonio is an ancient African grain that I recently picked up by chance while grocery shopping. While I was unaware of the grain before trying it, I discovered that it works incredibly well in this dish as an alternative to the original use of bulgur. The grain itself is smaller to couscous in appearance, and its nutty in flavor. If you are able to find fonio I highly suggest including it in this salad.


  • 1 English cucumbers, peeled and chopped

  • 1 bunch Dino kale, chopped

  • 4 green onions, chopped

  • 1 small container of cherry tomatoes, cut in half or in quarters

  • 2 tablespoons fresh mint, chopped

  • 1 roasted red pepper, seeded, peeled and chopped

  • 4 tablespoons pomegranate seeds

  • 1 cup Fonio cooked according to package discerption

  • 1 teaspoon salt

  • 1/2 teaspoon pepper


  • Juice of 2 lemons

  • 1/2 cup olive oil

Yields: serving for 4

Prep Time: 30 minutes

Cook Time: 5 min for the Folio


  1. Make the dressing by mixing the olive oil with the lemon juice. Set aside.

  2. Cook the Fonio as directed on the package. Set aside to cool.

  3. In a large bowl, add the chopped kale, the cucumbers, onions, tomatoes, roasted red pepper, mint, pomegranate seeds, salt and pepper and the Fonio.

  4. Toss to mix.

  5. Add the dressing and toss again.

  6. Taste to adjust the seasonings. Serve cold.

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