Tunisian Carrot Bulgur Bowls

🥘 Ingredients

• Tunisian Spice Blend
  2 tsp
• black pepper
  ¼ tsp
• bulgur wheat
  1 c
• carrot
  2 unit
• chili flakes
  ¼ tsp
• cooking oil
  1 tbsp
• dijon mustard
  1 tsp
• dried apricots
  2 oz
• feta cheese
  2 oz
• olive oil
  2 tbsp
• orange
  1 unit
• parsley
  1 bunch
• red wine vinegar
  2 tbsp
• salt
  ½ tsp
• sliced almonds
  2 tbsp
• spinach
  2 c
• sugar
  ½ tsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of cooking oil , half the Tunisian Spice Blend , and a big pinch of salt and black pepper . Roast on top rack, tossing halfway through, until lightly browned and tender ⏱️ 20 minutes .

   carrot: 2 unit, cooking oil: 1 tbsp, Tunisian Spice Blend: 2 tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   Meanwhile, in a small pot , combine dried apricots , bulgur wheat , veggie stock concentrate , 1 cup water, and salt. Bring to a boil, then cover and reduce to a low simmer. Cook until bulgur is tender and water has absorbed ⏱️ 12 minutes . Turn off heat and uncover to cool slightly.

   dried apricots: 2 oz, bulgur wheat: 1 c, veggie stock concentrate: 1 unit
4. 

   4

   While bulgur cooks, zest orange until you have 1 tsp zest, 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.

   orange: 1 unit, parsley: 1 bunch
5. 

   5

   To bowl with orange juice, add red wine vinegar , dijon mustard , half the minced parsley, 2 TBSP olive oil , ½ tsp sugar , and a pinch of orange zest. Whisk to combine. Season with salt and pepper to taste.

   red wine vinegar: 2 tbsp, dijon mustard: 1 tsp, olive oil: 2 tbsp, sugar: ½ tsp
6. 

   6

   Fluff bulgur with a fork. Place spinach in a large bowl and drizzle with half the vinaigrette; toss to combine. Add bulgur and half the feta cheese . Toss to combine.

   spinach: 2 c, feta cheese: 2 oz
7. 7

   Divide bulgur salad between bowls. Top with roasted carrots and drizzle with remaining vinaigrette. Top with sliced almonds , diced orange, and remaining feta. Garnish with remaining minced parsley and chili flakes to taste. Serve.

   sliced almonds: 2 tbsp, chili flakes: ¼ tsp