Raw Tabbouleh

This summer it hasn't been easy to grow anything. It has been so cold and we are weeks behind. The only plants that have turned out well are spinach and parsley. 

I really like parsley and it is so good with all its nutrients like iron and calcium. Make sure to smack in those greens! 

Perfect with a lot of parsley since it is the key ingredient in Tabbouleh, the tasty classic lebanese dish. Raw tabbouleh is often made with cauliflower but I think cauliflower can give a quite dominant taste, and I didn't want that. I used zucchini instead, and it was so good! 

Here is my recipe. Serves one person that doesn't eat large amounts of food (me) so make more if you're going to serve more people. 

Raw Tabbouleh

1 zucchini

1 green onion

1 clove of garlic

Fresh parsley, as much as you want

Fresh mint, as much as you want but I used much less than the parsley

Juice from a lemon

Cherry tomatoes or other tomatoes of your choice

Bring out your food processor and process everything except the tomatoes and the lemon. Make sure to cut everything in chunky pieces first. Also make sure to not process it too much. Put in a bowl. 

Then cut the tomatoes in pieces and add to the bowl. Then mix it together. Cut the lemon and serve it with the tabbouleh so you can squeeze as much lemon juice as you want to when you are going to eat it. 

You can serve this to anything you want or just eat it as it is. I just ate it as it was and found it delightful!