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.
- 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
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.
Per serving: 180 calories (140 from fat), 15g total fat, 1.5g saturated fat, 0mg cholesterol, 160mg sodium, 10g carbohydrates (3g dietary fiber, 5g sugar), 4g protein.
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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