Spicy Tunisian Bulgur Bowls
with Zucchini, Carrots, Chermoula & Creamy Lemon Sauce
- Tree Nuts
- Wheat
Tired of blowing a whole paycheck on expensive grain bowls? Us, too! That’s why we created a bowl that feels restaurant-level but won’t break the bank. We made sure to load it up with lots of veggies and exciting flavors: sweet and spicy harissa-roasted carrots, zucchini and tomatoes seasoned with an aromatic blend of caraway, smoked paprika, and turmeric. Don’t be surprised if you unearth some pistachios and dried apricots along the way. And, of course, you can’t forget the sauces—there are two!— a bright, herbaceous chermoula and a cooling creamy lemon sauce.
Ingredients
2 unit
Veggie Stock Concentrate
4 tablespoon
Sour Cream
1 unit
Zucchini
½ ounce
Pistachios
(Contains: Tree Nuts)
½ unit
Lemon
4 ounce
Grape Tomatoes
1 ounce
Dried Apricots
0.08 tablespoon
Harissa Powder
½ teaspoon
Chili Flakes
9 ounce
Carrot
½ cup
Bulgur Wheat
(Contains: Wheat)
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ tablespoon
Tunisian Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Toss on a baking sheet with a drizzle of oil, ¼ tsp harissa powder (½ tsp for 4 servings; we sent more), salt, and pepper. TIP: For easy cleanup, line your baking sheet with foil or parchment paper. • Roast on top rack, tossing halfway through, until browned and tender, 15-20 minutes.
• Meanwhile, in a small pot, combine bulgur, stock concentrates, half the garlic powder, 1 cup water (2 cups for 4 servings), a big pinch of salt, and pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.
• While bulgur cooks, finely chop cilantro. Zest and quarter lemon. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes crosswise. Roughly chop pistachios.
• In a small bowl, combine cilantro, 1½ TBSP olive oil (3 TBSP for 4 servings), a squeeze of lemon juice, chili flakes to taste, and as much remaining garlic powder as you like. Season with salt and pepper. • In a separate small bowl, combine sour cream and a big pinch of lemon zest. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook, stirring, until slightly softened and lightly browned, 4-6 minutes (6-8 minutes for 4 servings). • Add tomatoes, half the Tunisian Spice (all for 4), and a pinch of salt; cook until tomatoes are slightly softened, 2-3 minutes. Season with salt and pepper. Turn off heat.
• Drain any excess water from bulgur if necessary; fluff with a fork. Stir in apricots and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper to taste. • Divide bulgur between bowls and top with carrots, zucchini, tomatoes, and pistachios. Drizzle with chermoula and creamy lemon sauce. Sprinkle with any remaining chili flakes to taste. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers raved about the complex, delicious flavors, with many calling it their new favorite dish 🎉.
- Ease of prep: Some found it time-consuming with lots of steps, but most agreed the results were worth the effort.
- Suggestions: Consider adding protein like chickpeas or tofu; roast all veggies together to simplify; increase bulgur portion for heartier meal.
- Leftovers: Reheats well for some; others preferred it fresh. A few found it made more than expected.
- Spice level: Most enjoyed the spiciness, though some found it mild. Adjust harissa to taste for preferred heat.
Reviews from our home cooks
I love the Tunisian spice/flavor profile! The carrots were a great addition to bulk this out a bit compared to similar recipes I've had in the past. The bulgur is also a nice bit of variety for the carb choice. The butter for me is pretty necessary to enhance the flavor, but the overall dish is very tasty and healthy!
I love this! If you enjoy spice, double the amount the recipe calls for. Also, I roasted the zucchini to cutdown a step. Had chicken breast as an add on and seared the chicken coated in Harissa, prior to throwing in the tomatoes and bulgur. P.S. you can easily cook bulgur in the microwave. Equal parts bulgur and water, zap for two minutes, then let sit for an hour and fluff. Perfect!
The Tunisian Bulgur Bowl felt very authentic to its culture. There was a great amount of powerful spice that was balanced by the Chermoula and Creamy Lemon Sauce. The zucchini, carrots, and tomatoes paired nicely, and while it was a great dish, our three-star rating simply comes down to it's not cravable.
I loved this dish. It is definitely in my top 10 of all HF dishes. The first spicy dish that was actually spicy. Flavorful and the tunisian spice added a nice sweet to the spicy. I had a little leftover and was just as enjoyable as the first go around- and i do not typically like leftovers. What i did not like was having to purchase the bulgar, apricots, and zucchini from my local store. Fortunately i had my own pistachios and harrissa spice. It looked as if this was broken down from a 4-person meal to a 2-person. Had 2x stock, 2x sour cream, and four large carrots. All other items seemed normal.
I personally added some harissa powder and tunisian spice blend to the bulgur for even more flavor and I think it probably made a huge difference in flavor then just the garlic powder. I like the bold, spicy flavors of this dish.
My first time eating bulgur and all I can say is where have you been all my life?!!! This was dish was so amazing I am looking forward to trying another meal with bulgur or another Tunisian style meal.
Amazing. The bulgur is delicious. Love the harissa and Tunisian spice blend. The sauces were delicious and the perfect way to round it out.
Lots of flavor & texture. Not very spicy, more smoky. Forgot the stock in the bulgur. Liked the bites without the sauce just as much as with. Apricots were good but not necessary. Carrots were the star.
This one was really delicious and came together pretty quickly. Just make sure to fire the carrots first thing because all of the other ingredients come together pretty quickly. Lots of great flavors and textures. Especially the Chermoula sauce. I would have customers increase the volume of this sauce as well as the lemon cream sauce because you're going to want a little extra. I added my own chicken thighs that I seasoned and roasted.
This recipe is AWESOME. I love the addition of the apricots in the bulgur, and I wish there were more recipes with alternative grains like bulgur and farro offered!
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