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Photo: Jason Wallis; Styling: Cindy Barr

Mint and Pistachio Tabbouleh

Pair your Mediterranean dinner with Mint and Pistachio Tabbouleh. The Tabbouleh delivers flavorful ingredients and is bursting with color.

Cooking Light DECEMBER 2013

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

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.

Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 4g
  • Saturated fat: 0.5g
  • Sodium: 88mg
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Mint and Pistachio Tabbouleh recipe

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