Roasted Zucchini and Apricot Tabbouleh

I entertained a philosophical debate about what makes tabbouleh, tabbouleh.  Is it the fluffy salted bulgar wheat?  Is it the heavy handed chopped parsley?  Is it the cucumbers?  It might be the cucumbers.  Will roasted zucchini pass as cucumber?  Will the sweetness of fresh apricots compliment the savory?  Is this even tabbouleh at all?

A lot of questions.  All in my own head.  All whilst waiting for my kettle of water to boil for my first cup of coffee.

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