Tabbouleh

Prep time:                                       40 minutes

Prep notes:

Cooking time:                                 0 minutes
Yields:                                               4 people

Ingredients:

• 5 medium zucchini, peeled
• 1 large bunch fresh flat-leaf parsley, leaves only
• 1 large bunch fresh mint, leaves only
• 3 large tomatoes, peeled, seeded, and chopped
• 7 scallions, thinly sliced
• 1/4 cup fresh squeezed lemon juice
• 1 medium shallot, minced
• 1 clove garlic, minced
• 1/4 cup extra-virgin olive oil
• salt and pepper to taste

Directions:

1. In a food processor, pulse the zucchini until they become very small, like couscous. Transfer to a large bowl.

2. Chop the parsley and mint leaves in the food processor and add to the zucchini.

3. Stir in the tomatoes and scallions.

         4. In a small bowl, mix the juice, shallot, garlic, and oil, and pour on the vegetables. Mix well and chill for                at least 30 minutes or up to 4 hours. Season with salt and pepper before serving.

Notes:
*Tabbouleh is traditionally made with bulgur wheat, but by substituting zucchini you get a healthier alternative.