---
title: Spicy Tunisian Lobster & Bulgur Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-tunisian-lobster-and-bulgur-bowls-69bd6033b1c7102b607e3701
servings: 2
time: 35 minutes
difficulty: Hard
allergens:
  - Milk
  - Tree Nuts
  - Shellfish
  - Wheat
tags:
  - Mediterranean
  - Protein Smart
  - Spicy
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Restaurant-level bowl with bright, herby chermoula and cooling creamy lemon sauce
  - theme: Ingredients
    text: Loaded with harissa-roasted carrots, zucchini, tomatoes, pistachios, and sweet dried apricots
image: "https://images.recipes.furrysalamander.com/spicy-tunisian-lobster-bulgur-bowls.avif"
---

@veggie stock concentrate{1%unit}
@sour cream{2%tbsp}
@zucchini{1%unit}
@pistachios{¼%cup}
@lemon{1%unit}
@dried apricots{½%cup}
@harissa powder{1%tbsp}
@tomato{1%unit}
@chili flakes{1%tsp}
@carrot{2%unit}
@lobster tails{2%unit}
@bulgur wheat{1%cup}
@garlic powder{1%tsp}
@cilantro{1%unit}
@tunisian spice blend{1%tbsp}
@salt{1%tsp}
@olive oil{2%tbsp}
@cooking oil{1%tbsp}
@butter{1%tbsp}
@black pepper{1%tsp}

Preheat oven to 425 degrees. Wash and dry all produce. Prepare remaining items: peel and slice carrot into sticks, clean lobster tails, and set aside harissa powder, tunisian spice blend, and sour cream for assembly.

In a #small pot{}, combine @bulgur wheat{1%cup}, @veggie stock concentrate{1%unit}, half the @garlic powder{1%tsp}, 1 cup water, a big pinch of @salt{1%tsp}, and @black pepper{1%tsp}. Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender ~{12%minutes} to ~{15%minutes}.

While bulgur cooks, finely chop @cilantro{1%unit}. Zest and quarter @lemon{1%unit}. Trim and quarter @zucchini{1%unit} lengthwise, then cut crosswise into ½-inch pieces. Dice @tomato{1%unit}. Roughly chop @pistachios{¼%cup}.

In a #small bowl{}, combine half the chopped cilantro, 1½ tbsp @olive oil{2%tbsp}, a squeeze of lemon juice, @chili flakes{1%tsp} to taste, and as much remaining garlic powder as you like. Season with salt and pepper.

Heat a drizzle of @cooking oil{1%tbsp} in a #large nonstick pan{} over medium-high heat. Add zucchini and cook, stirring, until lightly browned ~{4%minutes} to ~{6%minutes}.

Drain any excess water from bulgur if necessary, then fluff with a fork. Stir in @dried apricots{½%cup} and 1 tbsp @butter{1%tbsp}. Season with salt and pepper to taste.