---
title: Tunisian Carrot Bulgur Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tunisian-carrot-bulgur-bowls-60dc846821465475a267ac43
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Tree Nuts
tags:
  - Veggie
  - Calorie Smart
  - Easy Prep
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the unique blend of sweet, tangy, and savory flavors, with the orange and Tunisian spice as standouts.
  - theme: Ease of prep
    text: Quick and easy to prepare, though some found peeling and dicing the orange after zesting a bit tricky.
image: "https://images.recipes.furrysalamander.com/tunisian-carrot-bulgur-bowls.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

Trim, peel, and cut @carrot{2%unit} on a diagonal into ½-inch-thick pieces. Toss on a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, half the @Tunisian Spice Blend{2%tsp}, and a big pinch of @salt{½%tsp} and @black pepper{¼%tsp}. Roast on top rack, tossing halfway through, until lightly browned and tender ~{20%minutes}.

Meanwhile, in a #small pot{}, combine @dried apricots{2%oz}, @bulgur wheat{1%cup}, @veggie stock concentrate{1%unit}, 1 cup water, and salt. Bring to a boil, then cover and reduce to a low simmer. Cook until bulgur is tender and water has absorbed ~{12%minutes}. Turn off heat and uncover to cool slightly.

While bulgur cooks, zest @orange{1%unit} until you have 1 tsp zest, then halve orange. Squeeze juice from half the orange into a #medium bowl{}. Peel and dice remaining orange into bite-size pieces. Pick @parsley{1%bunch} leaves from stems; mince leaves.

To bowl with orange juice, add @red wine vinegar{2%tbsp}, @dijon mustard{1%tsp}, half the minced parsley, 2 TBSP @olive oil{2%tbsp}, ½ tsp @sugar{½%tsp}, and a pinch of orange zest. Whisk to combine. Season with salt and pepper to taste.

Fluff bulgur with a fork. Place @spinach{2%cup} in a #large bowl{} and drizzle with half the vinaigrette; toss to combine. Add bulgur and half the @feta cheese{2%oz}. Toss to combine.

Divide bulgur salad between bowls. Top with roasted carrots and drizzle with remaining vinaigrette. Top with @sliced almonds{2%tbsp}, diced orange, and remaining feta. Garnish with remaining minced parsley and @chili flakes{¼%tsp} to taste. Serve.