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

Christine Burns Rudalevige
Recipe by Cooking Light December 2013


Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Chef's Notes

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Nutrition Facts

81 calories; fat 4g; saturated fat 0.5g; sodium 88mg.