Spicy Tunisian Bulgur Bowls
with Zucchini, Carrots, Chermoula & Creamy Lemon Sauce
Spicy Tunisian Bulgur Bowls
Warm bulgur bowls layered with zucchini and carrots, bright chermoula, and a creamy lemon sauce for a bold, spicy Mediterranean-style dinner.
Ingredients
For 2 servings
- ½ cup Bulgur Wheat
- 9 ounce Carrots
- 1 teaspoon Chili Flakes
- ¼ ounce Cilantro
- 1 ounce Dried Apricots
- 1 teaspoon Garlic Powder
- 4 ounce Grape Tomatoes
- 1 tablespoon Harissa Powder
- 1 unit Lemon
- ½ ounce Pistachios
- 3 tablespoon Sour Cream
- 1 tablespoon Tunisian Spice Blend
- 2 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
Swaps and substitutions
For dairy-free, use a plain unsweetened plant-based yogurt in place of the creamy sauce, and for nut-free leave out the pistachios or swap in toasted seeds. To keep it gluten-free, replace the bulgur with quinoa or another gluten-free grain; for milder heat, reduce the chili elements and rely more on the herbs and lemon.
What to serve with it
Serve with warm flatbread or extra greens to make the bowls feel more substantial, or add a simple cucumber-tomato salad for a fresh, cooling contrast. A minty yogurt drink or sparkling water with lemon also works well with the spicy, citrusy flavors.
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