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Roasted Zucchini and Apricot Tabbouleh

By Joy the Baker
  • 30 minutes
  • Serves

INGREDIENTS

2

Apricots, ripe pitted and sliced

2

Garlic cloves

1/3 cup

Green onions

1

Lemon, juice and zest of

1/2 cup

Parsley, fresh

2

Zucchini, green

3 tbsp

Balsamic vinegar

1 1/2 cups

Bulgar wheat, dried

1

Salt

1

Salt and pepper

1

Sea salt and fresh cracked black pepper

2

Olive oil

1/3 cup

Walnuts

3 cups

Water