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

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Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

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.

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Chef's Notes

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.

Nutrition Facts

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