How long can I keep Tabouleh with grilled zucchini?

Tabouleh with grilled zucchini can be stored in the fridge for about 2-3 days in an airtight container. Keep in mind that the texture can be slightly softer after storage.

Can I make Tabouleh with grilled zucchini in advance?

Yes, you can make Tabouleh with grilled zucchini in advance. Prepare the tabouleh and grilled zucchini separately and mix them just before serving. This helps to keep the salad fresh and crispy.

Can I serve Tabouleh with grilled zucchini as a main course?

Although Tabouleh is often served as a side dish, you can certainly also serve it as a main course. Add additional proteins, such as grilled chicken, shrimp or chickpeas, for a filler meal.

Tabouleh with grilled zucchini

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45min

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Next Level

Even more veggie love with these delicious tabouleh salad of grilled courgettes, arugola and sun -dried tomatoes, recipe by Sidney!

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Ingredients

What do you need?

Quantity: 4P

200 g of tabouleh
190 g water
10 g lemon juice
75 g dried tomatoes
2 green courgettes
2 yellow courgettes
1 bunch of arugula
1 forest chives
2 small shallots
Olive oil
Salt & pepper
Paprika

Preparation method

How do you make this?

Cut 1 zucchini into cubes for the sauce and keep them aside.

In the meantime, bring water to the boil. Just before your water adds to the Tabouleh, mix it with your hands in a little olive oil so that the grains do not stick.

Pour the hot water and lemon juice on the dry tabouleh and cover it with a towel. Leave it until when it is cooked, or until the liquid is completely penetrated.

Cut the zucchini into large pieces for grilling. Rub them in with oil and salt before you grill them. Grill them on 2 sides, they must be cooked but crispy.

Cut the dried tomatoes into small cubes and keep them aside.

Throw the zucchini in a blender, with half of the arugula, mix at low speed with a little olive oil, and then set higher until you get a creamy and soft sauce.

Finely chop the shallots and put them in water to soften the hard taste. Also finely chop the chives.

Mix the tabouleh with the dried tomatoes and the chives. Add a little zucchini sauce and season.

Serve on a nice dish, add the zucchini with a little pepper and place the shallots on a fist of arugula, and finish with a little sauce on it.

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