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Spicy Tunisian Bulgur Bowls

Spicy Tunisian Bulgur Bowls

with Zucchini, Carrots, Chermoula & Creamy Lemon Sauce

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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.

Tags:VeggieSpicyCalorie Smart
Allergens:WheatTree NutsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time15 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

9 ounce

Carrots

1 tablespoon

Harissa Powder

½ cup

Bulgur Wheat

(ContainsWheat)

2 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

¼ ounce

Cilantro

1 unit

Lemon

1 unit

Zucchini

4 ounce

Grape Tomatoes

½ ounce

Pistachios

(ContainsTree Nuts)

1 teaspoon

Chili Flakes

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Tunisian Spice Blend

1 ounce

Dried Apricots

Not included in your delivery

2 teaspoon

Cooking Oil

1.5 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories630 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate82 g
Sugar24 g
Dietary Fiber16 g
Protein13 g
Cholesterol35 mg
Sodium510 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Small pot
Zester
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.