Tunisian Carrot Bulgur Bowls

🥘 Ingredients

• Dijon mustard
  1 tsp
• Tunisian Spice Blend
  1 tbsp
• black pepper
  2 tsp
• bulgur wheat
  ½ cup
• carrot
  10 oz
• chili flakes
  1 tsp
• cooking oil
  2 tsp
• dried apricots
  2 oz
• feta cheese
  ½ cup
• olive oil
  4 tbsp
• orange
  1 unit
• parsley
  1 oz
• red wine vinegar
  1 tsp
• salt
  12 tsp
• sliced almonds
  2 oz
• spinach
  5 oz
• sugar
  2 tsp
• veggie stock concentrate
  1 unit
• water

🍳 Cookware

• baking
• small pot
• medium bowl
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. 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 (all for 4 servings), and a big pinch of salt and black pepper . Roast on top rack, tossing halfway through, until lightly browned and tender, ⏱️ 20 minutes to 25 minutes.

   carrot: 10 oz, cooking oil: 2 tsp, Tunisian Spice Blend: 1 tbsp, salt: 4 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, in a small pot , combine dried apricots , bulgur wheat , veggie 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 minutes to 15 minutes. Turn off heat and uncover to cool slightly.

   dried apricots: 2 oz, bulgur wheat: ½ cup, veggie stock concentrate: 1 unit, water, salt: 4 tsp, water, salt
3. 

   3

   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.

   orange: 1 unit, parsley: 1 oz
4. 

   4

   To bowl with orange juice, add red wine vinegar , Dijon 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 black pepper to taste.

   red wine vinegar: 1 tsp, Dijon mustard: 1 tsp, olive oil: 4 tbsp, sugar: 2 tsp, salt: 4 tsp, black pepper: 1 tsp
5. 

   5

   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 cheese (save the rest for serving). Toss to combine.

   spinach: 5 oz, feta cheese: ½ cup
6. 

   6

   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 oz, chili flakes: 1 tsp