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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)


  • 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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Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 4g
  • Saturated fat: 0.5g
  • Sodium: 88mg

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Mint and Pistachio Tabbouleh Recipe