Spicy Tunisian Bulgur Bowls
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Spicy Tunisian Bulgur Bowls

Spicy Tunisian Bulgur Bowls

with Zucchini, Carrots, Chermoula & Creamy Lemon Sauce

Our chefs have created a bowl that feels restaurant-level but won’t break the bank. It’s loaded with lots of veggies and exciting flavors: sweet and spicy harissa-roasted carrots, zucchini and tomatoes seasoned with an aromatic blend of spices, rich pistachios, and sweet dried apricots. And, of course, you can’t forget the sauces to finish the bowl—there are two!— a bright, herby chermoula and a cooling creamy lemon sauce.

Calorie Smart
Tree Nuts

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

Total Time35 minutes
Prep Time15 minutes


serving amount

9 ounce


1 tablespoon

Harissa Powder

½ cup

Bulgur Wheat

(Contains Wheat)

2 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

¼ ounce


1 unit


1 unit


4 ounce

Grape Tomatoes

½ ounce


(Contains Tree Nuts)

1 teaspoon

Chili Flakes

3 tablespoon

Sour Cream

(Contains Milk)

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


(Contains Milk)


Nutrition Values

/ per serving
Calories590 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate75 g
Sugar24 g
Dietary Fiber14 g
Protein12 g
Cholesterol30 mg
Sodium500 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.


Baking Sheet
Small pot
Small Bowl
Large Pan


Roast Carrots

• 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.

Cook Bulgur

• 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 tomatoes crosswise. Roughly chop pistachios.

Make Chermoula & Sauce

• 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.

Cook Veggies

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring, until lightly browned, 4-6 minutes (6-8 minutes for 4 servings). • Add tomatoes, half the Tunisian Spice Blend (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.

Finish & Serve

• 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 roasted carrots and veggies. Top with pistachios. Drizzle with chermoula and lemon sauce. Sprinkle with any remaining chili flakes to taste. Serve with any remaining lemon wedges on the side.

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