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Pine Nut Tabbouleh

Serves 8 as an appetizer
Time 10 min
This recipe takes a twist on traditional tabbouleh by substituting pine nuts for bulgur. Ripe, juicy tomatoes and fresh herbs are key to the success of this dish.
Ingredients
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1/2 medium red onion chopped
  • 1/2 bunch fresh flat-leaf parsley leaves finely chopped
  • 1 small bunch fresh mint leaves finely chopped
  • 4 medium tomatoes seeded and diced
  • 1 cucumber peeled, seeded and diced
  • 1 cup raw pine nuts
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Mix peppers, onion, parsley, mint, tomatoes, cucumber and pine nuts in a large bowl. Toss gently so as not to bruise the vegetables and herbs. Drizzle with olive oil and lemon juice and sprinkle with salt and pepper.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1/2 medium red onion chopped
  • 1/2 bunch fresh flat-leaf parsley leaves finely chopped
  • 1 small bunch fresh mint leaves finely chopped
  • 4 medium tomatoes seeded and diced
  • 1 cucumber peeled, seeded and diced
  • 1 cup raw pine nuts
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper