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.