Mint and Pistachio Tabbouleh

Mint and Pistachio TabboulehRecipe
Photo: Jason Wallis; Styling: Cindy Barr
Pair your Mediterranean dinner with Mint and Pistachio Tabbouleh. The Tabbouleh delivers flavorful ingredients and is bursting with color.


Serves 6 (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 81
Fat 4 g
Satfat 0.5 g
Sodium 88 mg


1 cup cooked bulgur
1 cup chopped stemmed kale
1/2 cup chopped cucumber
1/2 cup halved grape tomatoes
1/4 cup chopped red onion
1/4 cup chopped mint
1/4 cup shelled pistachios
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Dash of allspice


Combine cooked bulgur, kale, ­cucumber, tomatoes, onion, mint, and pistachios in a large bowl. Combine lemon juice, olive oil, kosher salt, black pepper, and allspice in a bowl, stirring with a whisk. Add lemon juice mixture to kale mixture; toss to coat.


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