Complete with fresh parsley and mint, this perfectly lemony tabbouleh recipe is topped with crunchy roasted pistachio nuts.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
2 hrs 55 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine boiling water and bulgur. Cover and let stand for 15 minutes. Meanwhile, in a large bowl whisk together lemon peel, lemon juice, oil and salt. Drain the bulgur well and add bulgur to the lemon mixture. Add cucumber, parsley, green onions, apricots and mint. Stir to coat well.

  • Cover and chill for 2 to 24 hours. Stir in radicchio and feta cheese and let stand for 15 minutes. Transfer tabbouleh to a serving bowl and sprinkle with pistachio nuts.

Nutrition Facts

116 calories; protein 3.7g 7% DV; carbohydrates 15.3g 5% DV; dietary fiber 3.4g 14% DV; sugars 3g; fat 5.3g 8% DV; saturated fat 1.1g 6% DV; cholesterol 1.7mg 1% DV; vitamin a iu 515.5IU 10% DV; vitamin c 8.2mg 14% DV; folate 17.4mcg 4% DV; calcium 39.3mg 4% DV; iron 0.9mg 5% DV; magnesium 31.7mg 11% DV; potassium 198.8mg 6% DV; sodium 231.9mg 9% DV.