Carrot “tabbouleh” with mint pistachios and pomegranate seeds recipe

Carrot “tabbouleh” with mint, pistachios, and pomegranate seeds recipe

Carrot “tabbouleh” with mint, pistachios, and pomegranate seeds recipe

By freeplant.net
Serves 6

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Details
  • Servings:   6
  • Calories:   248
  • Protein:   6g
  •  
  • Fiber:   8g
  • Sugar:   12g
  • Carb Total:   16g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   17g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • middle eastern
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Ingredients
  • Pistachios: ¾ cup shelled
  • Olive Oil: ¼ cup cold-pressed extra-virgin
  • Lemon Juice: 3 tablespoons
  • Honey: 1 tablespoon
  • Paprika: ½ teaspoon smoked
  • Cayenne Pepper: ⅛ teaspoon
  • Salt
  • Carrots: 1 pound
  • Mint: 2 cups minced fresh
  • Pomegranate Seeds: 1 cup
Instructions

Carrot “tabbouleh” with mint, pistachios, and pomegranate seeds recipe serves 6 original recipe by freeplant.net.

View original preparation instructions

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