Tabulé Inspired Dish with Zucchini-Tahini Dressing

Veggies + Rice + Meatballs is my ideal life.

Veggies + Rice + Meatballs is my ideal life.

But what is a ‘Tabulé’ even?

I created this dish out of deep, deep yearning for the perfectly seasoned yumminess of a restaurant called Tabulé here in Toronto. They are a Middle Eastern inspired restaurant, and even have a canteen-style restaurant in the Canary District that I am fully and completely addicted to. Everything they make is incredibly comforting and it feels like a warm hug on a cold day.

So - my local butcher had lamb meatballs on sale not too long ago and I thought it was the perfect opportunity to channel my inner Tabulé chef and recreate something along the lines of all that I love there!

If you’re not a lamb fan, you can totally sub in any meat (or falafels!!) to suit your fancy. I’m a sucker for a premade meatball, especially for weeknight dinners. If I make my own, I typically stick to this recipe here (the key is in the seasoning). But any ol’ meatball will do because I think the key to this dish lies in the sauce! Mmmm! I’m such a sucker for a good sauce and I LOVE a tahini-based sauce.

I hope you guys love it. Oh! And if you’re ever in Toronto, definitely check out Tabulé or Souk!

**Note - this recipe calls for a spiralizer for the zucchini. If you don’t have one, simply roast the zucchini in chunks and add to the rice dish at the end.


Tabulé Inspired Dish with Zucchini-Tahini Dressing

Prep Time: 10 minutes

Cook time: 30 minutes

Total: 40 minutes

Serves: 2-4


  • 2 cups Rice, dry (I like basmati)

  • 3 cups Arugula

  • 4 Zucchini

  • 2 tbsp Avocado Oil (or high heat oil)

  • 1/4 cup Tahini

  • 1/4 cup Olive Oil

  • juice of 1 Lemon

  • 1 tsp + 2 tsp Cumin

  • 1 tbsp Garlic Powder

  • 1/4 tsp Sea Salt

  • 1/4 cup - 1/2 cup Water

  • 8 - 16 Lamb Meatballs (make your own using the linked recipe above or work with your butcher for premade)


  1. Turn oven on to broil on medium (or high). While it is heating, take one zucchini and dice into chunky pieces.

  2. Lay zucchini on a baking sheet and toss in avocado oil. Broil on medium or high for 5 - 10 minutes, checking every couple of minutes to ensure you’re not burning the zucchini. Toss pieces each time you check. You are looking for a brownish colour starting to develop and the zucchini to be fully cooked.

  3. Once the zucchini is done, set aside to cool and set oven to "bake” at 400F.

  4. While your oven burners switch, cook your rice according to the directions on the package. Add in the 1 tsp of cumin and a pinch of salt for dreamy rice. Full disclosure - I used my Instant Pot to do so, but you can cook on the stove top too (it’ll just take longer).

  5. Line a baking sheet with parchment paper and arrange the meatballs with enough space to cook. Once oven is heated, place in for 25-30 minutes, checking with five minutes remaining to ensure they’re not being overcooked.

  6. While your meatballs and rice cook, put your sauce together. In your food processor, add your cooked zucchini, tahini, olive oil, juice of lemon, cumin, garlic, sea salt. Process until a smooth sauce has come together. note: if the sauce is a little stiff, add water 1 tbsp at a time to loosen it slightly. Set aside.

  7. Lastly, spiralize your remaining three zucchinis. Feel free to heat them in a pan briefly to warm them, but I like them to sit out at room temperature and allow the other food to heat them.

  8. Once your meatballs and rice are done cooking, assemble your plate - starting with rice, next arugula, then zucchini noodles, meatballs and top with sauce!

  9. Dig in and enjoy!

Perfectly dressed for my husband and I!

Perfectly dressed for my husband and I!

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