Kale & Barley Tabouleh Salad

Bright and fresh tabouleh salad is the PERFECT side to freshen up barbecued meats- parsley, chopped tomatoes, shallots, lemon juice and olive oil- SO simple and ready to go in 10 minutes.

I’ve added some curly kale in this version for a bit of extra fibre and to add some volume to the meal. Curly kale can be quite tough, so I pick smaller, softer stems for raw dishes like these, and save the hardier stems for sautéing or stir-fries. Chop up the kale nice and fine, and I like to massage in the lemon juice and leave this salad in the fridge overnight for the kale and shallots to soften slightly.

Traditional tabouleh uses Bulgur– it’s a type of cereal found in Middle Eastern grocers. I’ve substituted with pearl barley, though quinoa works fine too. I love cooking my grains in some stock for added flavour.

The rest of the ingredients are standard and simple- chop everything as finely or coarsely as you’d prefer. I add toasted cumin seeds as well as ground cumin for depth of flavour. Add a big squeeze of lemon and top with as much EVOO as your heart desires.

Pin Recipe Print Recipe
5 from 1 vote

Kale & Buckwheat Tabouleh Salad

Pack in some extra super-greens with this take on a Middle Eastern classic; quick and simple and perfect for a summer barbeque
Prep Time10 minutes
Total Time10 minutes
Servings: 4 servings
Calories: 337kcal


  • 60 grams pearl barley dried- you can also use quinoa
  • 1 cube vegetable stock
  • 4-5 stems kale large stems removed- smaller stems are fine
  • 1 bunch flat-leaf parsley leaves picked
  • 4 ripe tomatoes
  • 2 french shallots finely chopped
  • 1 tsp ground cumin
  • 1 tsp cumin seeds optional: toast the seeds for extra flavour
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • 3 tbsp pomegranate seeds (optional)


  • Wash the pearl barley. Bring a saucepan of water to boil, add the stock cube and season with salt. Leave to simmer for 25 minutes, then drain
  • Roughly chop the kale and parsley– I prefer my tabouleh roughly chopped for better texture, but chop these to your preference
  • Dice the tomatoes
  • Peel and finely dice the french shallots
  • Combine all ingredients in a large salad bowl. Add the ground cumin & cumin seeds
  • Squeeze the lemon over and drizzle the olive oil on top
  • Gently toss to combine, then sprinkle the pomegranate seeds on top to garnish (optional)


(Nutrition for 1 serving with 2 Kangaroo Sausages- as pictured)
Calories: 337kcal
Carbs: 31.6g | Fat: 12.6g | Protein: 27.9g

You Might Also Like

1 Comment

  • Reply
    January 3, 2020 at 9:14 am

    5 stars

Leave a Reply

Recipe Rating