This low carb twist on tabbouleh is super easy and delicious.
At our last Body Retreats Camp, I served this with roast pumpkin sprinkled with dukkah and falafel for a tasty vegetarian meal.
You could also combine with a slow roast leg of lamb for and slow roast vine tomatoes for a Sunday afternoon roast middle eastern style.
2 zucchini – riced
2 tablespoons olive oil
1 garlic clove – minced
1/4 cup fresh parsley – chopped
1/4 cup fresh mint – chopped
1 cup cherry tomatoes – diced
1 cup cucumber – diced
1/2 cup pomegranate seeds
3 T lemon juice
1/2 cup spring onion – chopped
1/2 t dried oregano
salt and pepper
Place zucchini in food processor and pulse to create rice consistency
Add all other ingredients and toss until combined