Kale and Giant Couscous Tabouleh
I have taken a few liberties with the traditional tabouleh here to make a fabulously fresh tasting salad.The best tabouleh has more greens than grain and I have kept the faith while replacing the parsley with kale. I was inspired by the baskets of purple kale at my farmers market this week – as deep in colour as ripe aubergines. I bought a pile of purple and green kale for some colour contrast and rushed home to get cooking. Looking over the kale in my kitchen it seemed to be begging to be made into a salad. Perhaps it is all the early spring weather we are having. The deal was sealed when I came across a half-eaten bag of giant couscous in the back of my cupboard. You could of course make this with bulgar wheat as in the traditional tabouleh, but it is always fun to ring the changes.
For 4 – 6 people:
100g giant couscous
250g kale – preferably purple and green for colour contrast
2 ripe tomatoes
1 tablespoon very good extra virgin olive oil
Pinch of sea salt
1 tablespoon sumac
1 garlic clove, crushed
Bring a pot of water to the boil and cook the couscous for 8 – 10 minutes. You don’t want it to get soggy so keep checking for the point at which it still has some bite. When it is ready, drain and set aside in a bowl.
Make the dressing by mixing the juice of the lemon with the olive oil. Add the garlic clove and the spices. Mix well and dress the couscous while it is still warm.
Wash the kale and dry it well with kitchen towel. Now strip the leaves off the stems and chop finely . You could probably due this in the food processor buy I gave my chopping arm a workout and gratifying it was too. If chopping by hand you will need to do it in batches.
Mix the finely chopped kale into the couscous.
Cut the tomatoes in half and scoop out the seeds. Chop the flesh into small pieces and add to the salad.
Finish off with a grinding of black pepper, another sprinkle of sumac and a further slick of olive oil.