Spicy Tunisian Bulgur Bowls

🥘 Ingredients

• black pepper
• bulgur wheat
  1 c
• butter
  1 tbsp
• carrot
  18 oz
• chili flakes (to taste)
  1 tsp
• cilantro
  ½ ounce
• dried apricots
  2 oz
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• harissa powder
  0.45 tsp
• lemon
  1 unit
• olive oil
• pistachios
  1 oz
• salt
• sour cream
  1/2 c
• tunisian spice blend
  1 tsp
• veggie stock concentrate
  4 unit
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Toss on a baking sheet with a drizzle of olive oil , harissa powder (¼ tsp for 2; ½ tsp for 4; we sent more), salt , and black 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, ⏱️ 20 minutes .

   carrot: 18 oz, olive oil, harissa powder: 0.45 tsp, salt, black pepper
2. 

   2

   Meanwhile, in a small pot , combine bulgur wheat , veggie stock concentrate , half the garlic powder , 1 cup water, 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, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   bulgur wheat: 1 c, veggie stock concentrate: 4 unit, garlic powder: 2 tsp
3. 

   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 anyway. Roughly chop pistachios .

   cilantro: ½ ounce, lemon: 1 unit, zucchini: 2 unit, grape tomatoes: 8 oz, pistachios: 1 oz
4. 

   4

   In a small bowl , combine cilantro, 1½ tbsp olive oil (3 tbsp for 4), a squeeze of lemon juice, chili flakes , and as much remaining garlic powder as you like. Season with salt and pepper. In a separate small bowl , combine sour cream and a pinch of lemon zest. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

   chili flakes: 1 tsp (to taste), sour cream: 1/2 c
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until slightly softened and lightly browned, ⏱️ 6 minutes . 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.

   tunisian spice blend: 1 tsp
6. 

   6

   Drain any excess water from bulgur if necessary; fluff with a fork. Stir dried apricots and butter . 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 remaining chili flakes to taste. Serve with lemon wedges on concern side.

   dried apricots: 2 oz, butter: 1 tbsp