Spicy Tunisian Lobster & Bulgur Bowls

🥘 Ingredients

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

🍳 Cookware

• small pot
• small bowl
• large nonstick pan

1. 

   1

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

   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 c, 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
2. 

   2

   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.
3. 

   3

   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 to ⏱️ 15 minutes .

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

   4

   While bulgur cooks, finely chop cilantro . Zest and quarter lemon . Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch pieces. Dice tomato . Roughly chop pistachios .

   cilantro: 1 unit, lemon: 1 unit, zucchini: 1 unit, tomato: 1 unit, pistachios: ¼ cup
5. 

   5

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

   olive oil: 2 tbsp, chili flakes: 1 tsp
6. 

   6

   Heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned ⏱️ 4 minutes to ⏱️ 6 minutes .

   cooking oil: 1 tbsp
7. 7

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

   dried apricots: ½ cup, butter: 1 tbsp