Mint and Pistachio Tabbouleh

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.

Yield:

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

Recipe from

Nutritional Information

Calories 81
Fat 4 g
Satfat 0.5 g
Sodium 88 mg

Ingredients

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Christine Burns Rudalevige,

December 2013