Prawn, kale, and chickpea tabbouleh

This kale tabbouleh recipe is a fun twist on the original and is loaded with brain-healthy ingredients. From omega-rich prawn, to mineral-dense kale and burghul - this delicious tabbouleh recipe has it all!

  • 25 mins cooking
  • Serves 2
  • Print

Dr Joanna McMillan says:

Burghul is made by crushing durum wheat grains, then par-boiling them. This means little preparation, other than soaking, is required. It is a staple ingredient of Turkish and Middle Eastern cooking, and is the base for tabbouleh. It is sold in different grades, from fine to medium to coarse. Nutritionally, it boasts the benefits of a wholegrain, so provides a good intake of the minerals manganese, magnesium and iron.
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  • 1/4 cup (40g) fine burghul
  • 150 grams (4½oz) kale, trimmed, shredded finely
  • 1/2 cup (120g) drained, rinsed chickpeas (garbanzo beans)
  • 250 grams (8oz) cooked medium prawns (shrimp), peeled, deveined, halved horizontally (see tip & swap)
  • 1 cup mint leaves
  • 1 cup coriander (cilantro) leaves
  • 100 grams (3oz) yellow grape tomatoes, halved
  • 2 green onions (scallions), sliced thinly
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil


  • 1
    Place burghul and kale in a large heatproof bowl with ½ cup (125ml) boiling water; cover and stand for 10 minutes or until soft. Drain, if necessary; return to bowl.
  • 2
    Add chickpeas, half the prawns, the mint, coriander, tomato and green onion to burghul mixture; season. Stir to combine. Add juice and oil; toss gently to combine.
  • 3
    Divide tabbouleh between plates; top with remaining prawns.


Prawns can be swapped for grilled chicken breast fillets, salmon, lean pork, beef or lamb.

  • For a vegetarian or vegan option, omit the prawns and scatter with some pepitas.

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