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Grilled harissa zucchini on tabbouleh

Name: Grilled harissa zucchini on tabbouleh
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 5 zucchini, halved lengthways, thickly sliced on the diagonal; 1 tablespoon mild harissa paste*; 3/4 cup burghul (cracked wheat); 1 cup chopped flat-leaf parsley; 2 tomatoes, finely chopped; 1 spring onion, thinly sliced; 1/4 cup (60ml) lemon juice; 1 tablespoon olive oil; 50g soft goat's cheese, crumbled

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10m

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

This low fat zucchini with tabbouleh is full of aromatic and zesty flavours.

5 zucchini, halved lengthways, thickly sliced on the diagonal
1 tablespoon mild harissa paste*
3/4 cup burghul (cracked wheat)
1 cup chopped flat-leaf parsley
2 tomatoes, finely chopped
1 spring onion, thinly sliced
1/4 cup (60ml) lemon juice
1 tablespoon olive oil
50g soft goat's cheese, crumbled

Method

1.

Heat a lightly oiled chargrill or barbecue on medium-high heat. Combine zucchini and harissa in a bowl. When grill is hot, cook zucchini for 10 minutes, turning to brown all over, until lightly charred and tender.
2.

Meanwhile, mix burghul with 1 1/4 cups boiling water. Cover and stand for 10 minutes until just softened, then drain well. Toss with remaining ingredients, except cheese. Serve zucchini on tabbouleh and top with cheese.

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