Spicy Tunisian Lobster & Bulgur Bowls

🥘 Ingredients

• Tunisian Spice Blend
  1 tbsp
• black pepper
• bulgur wheat
  1 c
• carrots
  18 oz
• chili flakes
  2 tsps
• cilantro
  1/2 oz
• cooking oil
  2 tsp
• dried apricots
  2 oz
• garlic powder
  2 tsp
• harissa powder
  0.51 tsp
• lemon
  1 unit
• olive oil
  3 tbsp
• pistachios
  1 oz
• salt
• sour cream
  3 tbsp
• tomato
  2 units
• veggie stock concentrate
  4 units
• zucchini
  2 units

🍳 Cookware

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

1. 

   1

   Adjust the rack to the top position and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Toss them on a baking sheet with a drizzle of cooking oil , 1/4 tsp harissa powder (1/2 tsp for 4 servings; we sent more), salt , and black pepper . TIP: For easy cleanup, line your baking sheet with foil or parchment paper. Roast on the top rack, tossing halfway through, until browned and tender, 15-20 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). Simmer over medium heat, covered, until the water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat.

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

   3

   While the bulgur cooks, finely chop cilantro . Zest and quarter lemon . Trim and quarter zucchini . Dice tomato . Chop the pistachios .

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

   4

   In a small bowl , combine olive oil , a squeeze of lemon juice, chili flakes , and as much remaining garlic powder as you like. Season with salt and pepper. In a separate bowl, mix sour cream with a pinch of lemon juice and enough water to make it drizzle. Season with salt and pepper.

   olive oil: 3 tbsp, chili flakes: 2 tsps, sour cream: 3 tbsp
5. 

   5

   Heat a large pan over medium-high heat with a bit of oil. Add the zucchini and cook until lightly browned, 4-5 minutes. Add the tomatoes, half the Tunisian Spice Blend (all for others), and a pinch of salt. Cook until tomatoes are charred, 2-3 minutes. Season with salt and pepper. Remove from heat.

   Tunisian Spice Blend: 1 tbsp
6. 

   6

   Fluff the bulgur with a fork. Stir in dried apricots and butter until well. Season with salt and pepper to taste. Divide bulgur among bowls and top with the vegetables mixture. Sprinkle with pistachios and a squeeze of lemon juice before serving.

   dried apricots: 2 oz