Spicy Tunisian Sirloin Steak Bulgur Bowls

🥘 Ingredients

• black pepper
• bulgur wheat
  1 c
• butter
  2 tbsp
• carrots
  18 oz
• chili flakes
  1 tsp
• cilantro
  ½ oz, ½ oz
• cooking oil
  2 tsp
• dried apricots
  2 oz
• garlic powder
  4 tsp
• harissa powder
  0.51 tsp
• lemon
  1
• olive oil
  3 tbsp
• pistachios
  2 oz
• salt
• sour cream
  6 tbsp
• tomato
  4 unit
• tunisian spice blend
  1 tbsp
• veggie stock concentrate
  4 unit
• zucchini
  4 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel (using a peeler ), and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Toss on a baking sheet with a drizzle of cooking oil , harissa powder , 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 .

   carrots: 18 oz, cooking oil: 2 tsp, harissa powder: 0.51 tsp, salt, black pepper
2. 

   2

   Meanwhile, in a small pot , combine bulgur wheat , veggie stock concentrate , half the garlic powder , 1 cup water (2 cups for 4 servings), a big pinch of salt , and black 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, salt, black pepper
3. 

   3

   While bulgur cooks, finely chop cilantro . Zest (using a zester ) and quarter lemon . Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Dice tomato . Roughly chop pistachios .

   cilantro: ½ oz, lemon: 1, zucchini: 2 unit, tomato: 2 unit, pistachios: 1 oz
4. 

   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 black 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 black pepper .

   cilantro: ½ oz, olive oil: 3 tbsp, chili flakes: 1 tsp, garlic powder: 2 tsp, salt, black pepper, sour cream: 6 tbsp, salt, black pepper
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini ; cook, stirring, until lightly browned, ⏱️ 6 minutes (6-8 minutes for 4 servings). Add tomato , half the tunisian spice blend (all for 4), and a pinch of salt ; cook until tomatoes are slightly charred, ⏱️ 3 minutes . Season with salt and black pepper . Turn off heat.

   cooking oil, zucchini: 2 unit, tomato: 2 unit, tunisian spice blend: 1 tbsp, salt, salt, black pepper
6. 

   6

   Drain any excess water from bulgur wheat if necessary; fluff with a fork. Stir in dried apricots and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and black 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.

   bulgur wheat, dried apricots: 2 oz, butter: 2 tbsp, salt, black pepper, pistachios: 1 oz, chili flakes