---
title: Spicy Tunisian Bulgur Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-tunisian-bulgur-bowls-620c21275898b0157027a6e3
servings: 2
prep_time: 15 minutes
cook_time: 20 minutes
time_required: 35 minutes
difficulty: Hard
allergens:
  - Tree Nuts
  - Wheat
tags:
  - Veggie
  - Spicy
  - Calorie Smart
  - Vegan
  - Mediterranean
rating: 4.5
rating_count: 5000
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Customers raved about the complex, delicious flavors, with many calling it their new favorite dish.
  - theme: Ease of prep
    text: Some found it time-consuming with lots of steps, but most agreed the results were worth the effort.
image: "https://images.recipes.furrysalamander.com/spicy-tunisian-bulgur-bowls.avif"
---
@veggie stock concentrate{1%unit}
@sour cream{2%tbsp}
@zucchini{2%medium}
@pistachios{2%tbsp}
@lemon{1%unit}
@grape tomatoes{8%oz}
@dried apricots{2%tbsp}
@harissa powder{½%tsp}
@chili flakes{¼%tsp}
@carrot{2%large}
@bulgur wheat{1%cup}
@garlic powder{½%tsp}
@cilantro{1%bunch}
@tunisian spice blend{1%unit}
@salt{1%tsp}
@black pepper{½%tsp}
@olive oil{}
@butter{1%tbsp}
@water{}

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut @carrot{2%large} into sticks. Toss on a #baking sheet{} with a drizzle of @olive oil{}, @harissa powder{½%tsp}, @salt{1%tsp}, and @black pepper{½%tsp}. Roast, tossing halfway through, until browned and tender ~{15%minutes}.

Meanwhile, in a #small pot{}, combine @bulgur wheat{1%cup}, @veggie stock concentrate{1%unit}, half the @garlic powder{}, 1%cup @water{}, 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 ~{12%minutes}. Keep covered off heat until ready to serve.

While bulgur cooks, finely chop @cilantro{}. Zest and quarter @lemon{}. Trim and quarter @zucchini{} lengthwise, then cut crosswise into ½-inch-thick pieces. Halve @grape tomatoes{} crosswise. Roughly chop @pistachios{}.

In a #small bowl{}, combine @cilantro{}, @olive oil{1½%tbsp}, a squeeze of @lemon{} juice, @chili flakes{¼%tsp} 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{2%tbsp} 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{}.

Heat a drizzle of @olive oil{} in a #large pan{} over medium-high heat. Add @zucchini{}; cook, stirring, until slightly softened and lightly browned ~{4%minutes}. Add @grape tomatoes{}, half the @tunisian spice blend{}, and a pinch of @salt{}; cook until tomatoes are slightly softened ~{2%minutes}. Season with @salt{} and @black pepper{}. Turn off heat.

Drain any excess water from bulgur if necessary; fluff with a fork. Stir in @dried apricots{} and @butter{1%tbsp}. Season with @salt{} and @black pepper{} to taste. Divide bulgur between bowls and top with @carrot{}, @zucchini{}, @grape tomatoes{}, and @pistachios{}. Drizzle with chermoula and creamy lemon sauce. Sprinkle with any remaining @chili flakes{} to taste. Serve with any remaining @lemon{} wedges on the side.