Savoir Flair’s Contributing Food Editor Leen Al Zaben, of Culeenary.com fame, tackles traditional Arabic dishes and updates them for the modern day.
It’s that time of the year again: cleansing season. I’ve been on a health kick since January – with a few lapses here are there – and have been packing my meals with super foods to make sure my body gets as many nutrients as possible. It’s been fun, and I’ve discovered new ways to get creative in the kitchen.
My ultimate favorite food is a huge bowl of tabbouleh. I could have it for days on end. Sadly, I’ve cut gluten out of my diet, so I’ve had to reinvent the tabbouleh. I’ve tried replacing the bulgur wheat with quinoa, lentils, and most recently with my current obsession, chia seeds. I’ve also played around with different greens, trying spinach, a combination of herbs, cabbage, and even kale.
For this installment of Leen, Mean Cuisine, I decided to share my recipe for super tabbouleh – a version that is packed with super foods and full of antioxidants to keep you going and going.
- 3 cups kale, finely chopped
- 6 tbsp pomegranate arils
- 2 tbsp chia seeds (I double and sometimes triple this amount)
- 1 spring onion, finely sliced
- 1 lemon, squeezed
- 3-4 tbsp extra virgin olive oil
- salt and pepper to taste
In a large bowl, combine kale, pomegranate arils, chia seeds, and spring onion.
In a small bowl, whisk together the lemon, olive oil, salt, and pepper.
Drizzle the dressing on the salad and mix to combine. Serve!