Herb Taboulleh with roasted courgettes

Herb tabbouleh with roasted courgettes

Category: Main meal | Serves: 2 as a main dish, or 4 as a side

Prep time: 20 minutes | Cooking time: 25 minutes


2 courgettes cut into 1cm (1/2 inch slices)

2 tsp plus two tbsp olive oil

Freshly ground black pepper, to taste

125g (4 1/2oz) bulgur wheat

2 plum or vine-ripened tomatoes, chopped

4 spring onions, chopped

100g (3 1/2oz) cucumber, deseeded and chopped

10g (1/4oz) fresh flat parsley, roughly chopped

10g (1/4oz) fresh mint leaves, roughly chopped

1 tsp finely grated lemon zest

1 tbsp freshly squeezed lemon juice

  1. Preheat oven to 220°C/fan 220°C/gas mark 7. Place courgettes in a bowl; add 2 teaspoons olive oil and black pepper; toss to mix. Spread courgettes out in a single layer in a small, non-stick roasting tin. Roast in oven for about 25 minutes or until courgettes are tinged brown at the edges, turning once.
  2. Meanwhile, rinse and drain bulgur wheat. Put into a saucepan; add 600ml (1 pint) cold water. Bring to the boil; reduce heat, cover and simmer for about 15 minutes or until cooked and most of water is absorbed. Drain; place in a serving bowl.
  3. Add tomatoes, spring onions, cucumber, herbs and black pepper to hot bulgur wheat; mix well. Add roasted courgettes; stir gently. Whisk remaining 2 tablespoons of olive oil, the lemon zest and juice in a bowl; add to salad and toss together. Serve immediately or cool, then chill before serving.

Cook's tips

  • If you prefer, substitute the tomatoes with a peeled, stoned and chopped avocado.

Nutritional information

Herb Tabbouleh Courgette