How long can I store tabbouleh with grilled zucchini?

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

Can I make tabbouleh with grilled zucchini in advance?

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

Can I serve tabbouleh with grilled zucchini as a main dish?

Although tabbouleh is often served as a side dish, you can certainly serve it as a main dish as well. You can add extra proteins, such as grilled chicken, shrimp, or chickpeas, for a more filling meal.

Tabbouleh with grilled zucchini

Name: Tabbouleh with grilled zucchini
Cook time: 45 min
Total time: 45 min
Yield: 4p
Ingredients: 200 g tabbouleh; 190 g water; 10 g lemon juice; 75 g sun-dried tomatoes; 2 green zucchinis; 2 yellow zucchinis; 1 bunch of arugula; 1 bunch of chives; 2 small shallots; Olive oil; Salt &amp; pepper; Paprika

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45min

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Even more veggie love with this delicious tabbouleh salad of grilled zucchinis, arugula, and sun-dried tomatoes, recipe by Sidney!

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Ingredients

What do you need?

Quantity: 4p

200 g tabbouleh
190 g water
10 g lemon juice
75 g sun-dried tomatoes
2 green zucchinis
2 yellow zucchinis
1 bunch of arugula
1 bunch of 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 set aside.

Meanwhile, bring water to a boil. Just before you add water to the tabbouleh, mix it with your hands in a little olive oil so the grains don’t stick.

Pour the hot water and lemon juice over the dry tabbouleh and cover it with a towel. Let it sit until it is cooked or until the liquid is completely absorbed.

Cut the zucchini into large pieces for grilling. Rub them with oil and salt before grilling. Grill them on both sides; they should be cooked but crispy.

Cut the sun-dried tomatoes into small cubes and set aside.

Throw the zucchini into a blender, with half of the arugula, blend on low speed with a little olive oil, then increase the speed until you get a creamy and smooth sauce.

Finely chop the shallots and soak them in water to soften the harsh taste. Also finely chop the chives.

Mix the tabbouleh with the sun-dried tomatoes and chives. Add a little zucchini sauce and season to taste.

Serve on a nice plate, add the zucchini with a little paprika and place the shallots on a handful of arugula, finishing with a little sauce on top.

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