Zucchini Tabbouleh
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Zucchini Tabbouleh

posted in: Blog Posts, Recipes | 0

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.

Ingredients:

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

Method:

Place zucchini in food processor and pulse to create rice consistency

Add all other ingredients and toss until combined