Spicy Tunisian Bulgur Bowls

🥘 Ingredients

• black pepper
  ½ tsp, ½ tsp
• bulgur wheat
  2 c
• butter
  2 tbsp
• carrot
  4 large
• chili flakes
  ¼ tsp, ¼ tsp
• cilantro
  1 bunch
• dried apricots
  2 tbsp
• garlic powder
  ½ tsp
• grape tomatoes
  8 oz
• harissa powder
  ½ tsp, ½ tsp
• lemon
  1 unit
• olive oil
  1½ tbsp
• pistachios
  2 tbsp
• salt
  2 tsp
• sour cream
  4 tbsp
• tunisian spice blend
  1 unit
• veggie stock concentrate
  2 unit
• water
• zucchini
  2 medium

🍳 Cookware

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

1. 

   1

   veggie stock concentrate sour cream zucchini pistachios lemon grape tomatoes dried apricots harissa powder chili flakes carrot bulgur wheat garlic powder cilantro tunisian spice blend salt black pepper olive oil butter water

   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 c, 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
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrot into sticks. Toss on a baking sheet with a drizzle of olive oil , harissa powder , salt , and black pepper . Roast, tossing halfway through, until browned and tender ⏱️ 15 minutes .

   carrot: 2 large, olive oil, harissa powder: ½ tsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Meanwhile, in a small pot , combine bulgur wheat , veggie stock concentrate , 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.

   bulgur wheat: 1 c, veggie stock concentrate: 1 unit, garlic powder, water, salt, black pepper
4. 

   4

   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 .

   cilantro, lemon, zucchini, grape tomatoes, pistachios
5. 

   5

   In a small bowl , combine cilantro , olive oil , 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, olive oil: 1½ tbsp, lemon, chili flakes: ¼ tsp, garlic powder, salt, black pepper, sour cream: 2 tbsp, lemon, water, salt, black pepper
6. 

   6

   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.

   olive oil, zucchini, grape tomatoes, tunisian spice blend, salt, salt, black pepper
7. 7

   Drain any excess water from bulgur if necessary; fluff with a fork. Stir in dried apricots and butter . 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.

   dried apricots, butter: 1 tbsp, salt, black pepper, carrot, zucchini, grape tomatoes, pistachios, chili flakes, lemon