Shawarma Pork Bulgur Salad Bowls
with Arugula, Grapes, Almonds & Creamy Lemon Shawarma Sauce
Calories
:
740 kcalProtein
:
35g proteinTotal
:
30 minutesDifficulty
:
MediumSodium Smart
Easy Prep
Mediterranean
Protein Smart
Allergens:
- Eggs
- Wheat
- Tree Nuts
Shawarma-spiced pork is seared until browned, then roasted, thinly sliced and served over a hearty bulgur salad tossed with peppery arugula, sweet grapes, crunchy almonds, and bright lemon zest. A creamy shawarma sauce spiked with lemon juice ties the warm and fresh elements together for a bowl that balances savory, tangy, and nutty notes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
10 ounce
Pork Filet
2 ounce
Arugula
1 unit
Lemon
2.25 ounce
Red Grapes
1 tablespoon
Shawarma Spice Blend
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
1.5 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories740 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate47 g
Sugar7 g
Dietary Fiber9 g
Protein35 g
Cholesterol115 mg
Sodium560 mg
Potassium910 mg
Calcium120 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Adjust rack to middle position and preheat oven to 450 degrees.
- In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
- Keep covered off heat until ready to use in Step 5.
2
- While bulgur cooks, wash and dry produce.
- Zest and quarter lemon. Halve grapes. Trim and thinly slice scallions.
3
- Pat pork* dry with paper towels. Season all over with half the Shawarma Spice Blend (you’ll use the rest in the next step), salt, and pepper.
- Heat a drizzle of oil in a large, preferably ovenproof, pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes.
- Transfer pan to oven and roast on middle rack until pork is cooked through, 10-12 minutes. TIP: If your pan isn’t ovenproof, transfer pork to a baking sheet to roast.
- Transfer pork to a cutting board; let rest at least 5 minutes, then thinly slice crosswise.
4
- In a small bowl, combine mayonnaise, remaining Shawarma Spice Blend, juice from half the lemon, salt, and pepper.
5
- Fluff bulgur with a fork; transfer to a large bowl.
- Add grapes, arugula, scallions, almonds, lemon zest, 1½ TBSP olive oil (3 TBSP for 4 servings), juice from remaining lemon, salt, and pepper. Toss to combine.
6
- Divide bulgur salad between shallow bowls. Top with pork. Drizzle with sauce and serve.
