Forget heavy salads; this vibrant Zucchini Mint Tabbouleh is the perfect light and refreshing dish for those scorching summer days. Bursting with fresh herbs, zesty lemon, and the surprising sweetness of zucchini, it's a delightful twist on the classic tabbouleh. This recipe swaps out the traditional bulgur wheat for finely grated zucchini, creating a lighter, lower-carb alternative that's just as flavorful and satisfying. The combination of crunchy zucchini, fragrant mint, and the tang of parsley creates a symphony of textures and tastes that will leave you wanting more.
This healthy and delicious salad is incredibly easy to prepare, making it perfect for a quick weeknight meal or a vibrant addition to your next barbecue. Ready to dive into the refreshing world of Zucchini Mint Tabbouleh? Let's get started with the step-by-step instructions below!
Tools Needed
- Large bowl
- Lemon juicer (optional)
- Food processor (optional)
Ingredients
- Bulgur wheat: 1 cup
- Boiling water: 1 1/2 cups
- Lemon: 1
- Extra virgin olive oil: 1/4 cup
- Kosher salt: 1/2 teaspoon
- Green onions (scallions): 7 stems
- Zucchini: 1 (8-inch)
- Parsley: 1 cup
- Mint: 1 cup
- Cucumber: Portion of a hothouse cucumber (optional)
- Cherry tomatoes
- Black pepper
Step-by-Step Instructions
Step 1. Prepare the Bulgur
- In a large bowl, add 1 cup of bulgur wheat and 1 1/2 cups of boiling water. Add the juice of 1 lemon, 1/4 cup extra virgin olive oil, and 1/2 teaspoon of salt. Stir and set aside for about 1 hour to allow the bulgur to soften and absorb the flavors.
Step 2. Prepare the Vegetables
- While the bulgur wheat is soaking, prepare the vegetables. Thinly slice 7 stems of green onions. Dice the 8-inch zucchini and a portion of a hothouse cucumber (optional). Chop 1 cup of flat-leaf parsley and 1 cup of mint.
Step 3. Combine and Season
- After an hour, add 1/2 teaspoon of salt to the soaked bulgur wheat and stir.
- Add the sliced scallions, diced zucchini, and optional diced cucumber to the bulgur mixture. Gently fold in the chopped parsley and mint. Add several grinds of black pepper.
Step 4. Chill and Garnish
- Cover the salad and let it chill for about 30 minutes to allow the flavors to meld.
- Before serving, slice cherry tomatoes and place them on top of the salad.
Read more: Zaalouk Recipe: Easy Moroccan Eggplant Dip or Salad
Tips
- If you can't find bulgur wheat at your supermarket, check your local health food store. Bob's Red Mill brand is a good option. You can use red or golden bulgur, or a combination of both.
- A food processor can be used for quick chopping of the parsley and mint.
Nutrition
- N/A
FAQs
1. Can I make this tabbouleh ahead of time?
Yes! This tabbouleh tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for the mint?
If you don't have fresh mint, you can substitute with a similar amount of fresh cilantro or even a little basil. The flavor will be slightly different, but still delicious!
This Zucchini Mint Tabbouleh is the perfect embodiment of summer on a plate – light, flavorful, and incredibly refreshing. Enjoy this healthy and delicious salad as a side dish, a light lunch, or a vibrant addition to your next gathering. So grab your ingredients and get ready to experience the delightful taste of summer!