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Grilled harissa zucchini on tabbouleh
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Light zucchini tabbouleh bursting with fresh and tangy flavors.
Ingredients:
  • 5 zucchini, halved lengthways, thickly sliced on the diagonal
  • 20.00 ml mild harissa paste*
  • 187.50 ml burghul (cracked wheat)
  • 250.00 ml chopped flat-leaf parsley
  • 2 tomatoes, finely chopped
  • 1 spring onion, thinly sliced
  • 60ml lemon juice
  • 50g soft goat's cheese, crumbled
Instructions:
  • Preheat a lightly oiled chargrill or barbecue to medium-high heat. Toss zucchini with harissa in a bowl. Grill zucchini for 10 minutes, turning occasionally until charred and tender.
  • Combine burghul with 1 1/4 cups boiling water, cover, and let stand for 10 minutes until softened. Drain well and mix with all ingredients except cheese. Serve zucchini on top of tabbouleh and sprinkle with cheese.

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