Kale & bulgur tabbouleh with yogurt dressing

Kale & bulgur tabbouleh with yogurt dressing

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(8 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2

A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you! 

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal481
  • fat13g
  • saturates2g
  • carbs56g
  • sugars10g
  • fibre18g
  • protein26g
  • salt0.5g


  • 150g bulgur wheat
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 60g baby kale or curly kale, roughly chopped



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 20g hazelnuts, toasted and roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 carrot, julienned



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 50g pomegranate seeds
  • 1 tsp chilli flakes
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the dressing

  • 100ml 0% fat Greek yoghurt
  • juice and zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp white wine vinegar
  • 1 tbsp chopped dill
  • 1 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ¼ garlic clove, crushed


  1. Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.

  2. Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.

  3. Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.

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Comments, questions and tips

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24th May, 2020
Really tasty but definitely serves more than 2 - I was saving half for another day but will be two more I expect. The dressing adds a lovely flavour. I stirred everything into the warm bulgar which helped wilt the kale a bit
Dominika Kratinová's picture
Dominika Kratinová
1st Dec, 2017
Very good. I used cilantro instead of mint and it was also perfect.
11th May, 2017
It was okay. Quite crunchy, I would like to add something soft to balance it out a bit but I'm not sure what. Perhaps some avocado and cucumber would go well and provide a bit of texture variation. I used less bulghar wheat than suggested and it was still a very big portion for 2 people. Expect leftovers from the recipe if you are cooking for 2.
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Ali A
11th Jan, 2017
So the juice of 1 lemon is listed with the rest of the salad ingredients and then another lemon (with it's zest) is listed for the dressing. Whatever you do, do not use the juice of 2 lemons! One will do.
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