Try this heart-healthy, fresh twist on Tabbouleh salad!

  • 2/3 cup #3 coarse bulgur wheat
  • 1 cup chicken stock
  • 1 cup kale
  • 1 tomato, diced
  • 1/4 cup flat-leaf parsley, chopped
  • 4 oz Feta, crumbled
  • 2 oz pomegranate seeds
  • Zest and juice of 1 lemon


  1. Bring the bulgur wheat and stock to a simmer and cook for 2-3 minutes, covered.
  2. Remove from the heat and keep covered until cooled slightly.
  3. Meanwhile, cook the kale in boiling water for 5 minutes, drain well and roughly chop.
  4. Mix the kale into the bulgur wheat along with the remaining ingredients and season to taste. Serve warm or chilled.

You can find bulgur wheat here