Spicy Tunisian Bulgur Bowls with Zucchini, Carrots, Chermoul

• porciones: 2 servings
• tiempo activo: 35 minutes
• tiempo total: 50 minutes

Ingredientes

9 ounce Carrots

1 tablespoon Harissa Powder

½ cup Bulgur Wheat

2 cups Veggie Stock Concentrate

1 teaspoon Garlic Powder

¼ ounce Cilantro

1 Lemon

1 Zucchini

4 ounce Grape Tomatoes

½ ounce Pistachios

1 teaspoon Chili Flakes

4 tablespoon Sour Cream

1 tablespoon Tunisian Spice Blend

1 ounce Dried Apricots

2 teaspoon Cooking Oil

1 ½ tablespoon Olive Oil

1 tablespoon Butter

Salt

Pepper

Instrucciones

• Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

• Trim, peel, and cut 9 ounces carrots into sticks (like fries; about 3 inches long and ⅓ inch thick). Toss on a baking sheet with a drizzle of 2 teaspoons cooking oil, ¼ teaspoon of the 1 tablespoon harissa powder, salt, and pepper.

TIP: For easy cleanup, line your baking sheet with foil or parchment paper.

• Roast on top rack, tossing halfway through, until browned and tender, 15–20 minutes.

• Meanwhile, in a small pot, combine ½ cup bulgur wheat, 2 cups veggie stock concentrate, ½ teaspoon of the 1 teaspoon garlic powder, 1 cup water, a big pinch of salt, and pepper. Bring to a boil, then reduce heat to low.

• Simmer, covered, until water has absorbed and bulgur is tender, 12–15 minutes.

• Keep covered off heat until ready to serve.

• While bulgur cooks, finely chop ¼ ounce cilantro.

• Zest and quarter 1 lemon.

• Trim and quarter 1 zucchini lengthwise; cut crosswise into ½-inch-thick pieces.

• Halve 4 ounces grape tomatoes crosswise.

• Roughly chop ½ ounce pistachios.

• In a small bowl, combine chopped ¼ ounce cilantro, 1½ tablespoons of the 1½ tablespoons olive oil, a squeeze of juice from 1 lemon, 1 teaspoon chili flakes (to taste), and remaining ½ teaspoon garlic powder (or to taste). Season with salt and pepper.

• In a separate small bowl, combine 4 tablespoons sour cream and a big pinch of zest from 1 lemon. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of 2 teaspoons cooking oil in a large pan over medium-high heat. Add 1 chopped zucchini; cook, stirring, until slightly softened and lightly browned, 4–6 minutes.

• Add 4 ounces halved grape tomatoes, ½ tablespoon of the 1 tablespoon Tunisian spice blend, and a pinch of salt; cook until tomatoes are slightly softened, 2–3 minutes. Season with salt and pepper. Turn off heat.

• Drain any excess water from bulgur if necessary; fluff ½ cup cooked bulgur wheat with a fork. Stir in 1 ounce chopped dried apricots and 1 tablespoon butter until melted. Season with salt and pepper to taste.

• Divide bulgur between bowls and top with roasted 9 ounces carrots, sautéed 1 zucchini, 4 ounces grape tomatoes, and ½ ounce pistachios.

• Drizzle with cilantro chermoula and creamy lemon sauce.

• Sprinkle with any remaining 1 teaspoon chili flakes to taste. Serve with remaining lemon wedges on the side.