Lemon Tabbouleh

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    lemon tabbouleh

    Recipe by Selma Brown Morrow

    • 4Servings

    Ingredients

    • 5 tbsp. EVOO
    • 5 tbsp. fresh lemon juice
    • 1 clove garlic, chopped
    • 1/2 tsp. finely chopped fresh ginger
    • 8 baby zucchini, diced
    • 3/4 cup couscous, cooked
    • 4 scallions, chopped
    • 1 cup diced mini bell peppers
    • 3/4 cup chopped fresh parsley

    Preparation

    In large bowl, whisk EVOO, lemon juice, garlic and ginger for dressing. In medium bowl, microwave zucchini, covered, until crisp-tender, 1 minute. Season. Stir together all ingredients; season generously.