Tunisian Carrot Bulgur Bowls
with Orange-Parsley Vinaigrette, Feta & Almonds
- Milk
- Wheat
- Tree Nuts
Buckle up, because the power bowl just got a whole lot more powerful. Here, earthy bulgur wheat simmers with sweet apricots, then gets tossed with spinach and feta. The toppings on this bowl really steal the show though: roasted carrots, crunchy almonds, and juicy orange. Cheese, grain, veg, fruit, and nut—what makes a better bowl?
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
2.5 ounce
Spinach
5 teaspoon
Red Wine Vinegar
1 ounce
Dried Apricots
1 teaspoon
Chili Flakes
1 unit
Orange
9 ounce
Carrot
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
½ cup
Bulgur Wheat
(Contains: Wheat)
1 tablespoon
Tunisian Spice Blend
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 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 all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, half the Tunisian Spice (all for 4 servings), and a big pinch of salt and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
• Meanwhile, in a small pot, combine apricots, bulgur, stock concentrate, 1 cup water, and salt (we used ½ tsp). (For 4 servings, use 2 cups water. We used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until bulgur is tender and water has absorbed, 12-15 minutes. • Turn off heat and uncover to cool slightly.
• While bulgur cooks, zest orange until you have 1 tsp (2 tsp for 4 servings), then halve orange. Squeeze juice from half the orange into a medium bowl. Peel and dice remaining orange into bite-size pieces. Pick parsley leaves from stems; mince leaves.
• To bowl with orange juice, add vinegar, mustard, half the minced parsley, 2 TBSP olive oil (4 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and a pinch of orange zest. Whisk to combine. Season with salt and pepper to taste.
• Fluff bulgur with a fork. • Place spinach in a large bowl and drizzle with half the vinaigrette (save the rest for serving); toss to combine. Add bulgur and half the feta (save the rest for serving). Toss to combine.
• Divide bulgur salad between bowls. Top with roasted carrots and drizzle with remaining vinaigrette. Top with almonds, diced orange, and remaining feta. Garnish with remaining minced parsley and chili flakes to taste. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of sweet, tangy, and savory flavors, with the orange and Tunisian spice as standouts 🍊.
- Ease of prep: Quick and easy to prepare, though some found peeling and dicing the orange after zesting a bit tricky.
- Suggestions: Consider reducing orange intensity; some found it overpowering. Try adding cucumber or chickpeas for extra crunch and substance.
- Leftovers: Several enjoyed it cold the next day, though the dressing didn't keep well for everyone.
- Texture: Some felt the warm bulgur made spinach wilt; consider cooling grains first or using a heartier green.
Reviews from our home cooks
This is great as a salad and will be impressive when you bring it to the potluck. Variety of ingredients vegetarian plate. Roasted seasoned carrots (cinnamon like spice - Tunisian spice) & fresh oranges with bulgur make this plate unique. Feta cheese adds richness to this. Love it.
Some good flavors happening here. Could use a little less sweet and more umami though. Would eliminate the sugar in the dressing next time, it was plenty sweet between the orange, apricots, and carrots. Maybe some scallion, extra veg stock, or more cheese for balance. Love the tunisian spice though!
This is an outstanding meal! I admit, I had misgivings about the bulgar, but it is tasty and nutty. The orange vinaigrette and feta pair very nicely with the spinach and bulgar, making this a substantial and well-balanced meal.
I have loved tabouleh for years but never cooked with bulgur myself. This had such a nice array of flavors and textures and was very satisfying. Who knew just a little bit of fresh orange could make such a difference? And I loved stirring in the fresh spinach without cooking it.
My first taste of Tunisian spice and wow! This is delicious, refreshing, and warming all at once. The easiest recipe and ready to eat in 30 minutes!
Loved this. The bulgur cooked perfectly and made the dish filling while still being light. Spinach wilted just the right amount in the warm bulgur and warmed the dressing too. Loved this recipe! The dressing was simple and delicious and I can recreate it easily for other salads.
Thought the recipe was delicious. On this recipe, I thought some of the direction wasn't as clear as it should be. Zest 2 tsp of orange, but recipe only calls for a pinch later. Also, when changing from 2 to 4 servings, how much of an ingredient to be used isn't always clear.
From an orange-lover, this was actually too orange forward, with its citrus overtaking the feta meant to cut through the acid and balance the sweetness. Could use a little garlic maybe.
I actually expected this to be a weird combo, and it kind of was. The warm bulgur with the cold spinach was super weird and it just kept clumping together. I added some cherry tomatoes from the garden and fluffed out the salad with some romaine, which ended up making it just the right amount of food. Not sure the apricots did anything, I didn't taste them and completely forgot they were even added.
Loved this and a huge fan of bulgur. Carrots so good! Loved spice blend.
