Spicy Tunisian Bulgur & Salmon Bowls
with Zucchini, Carrots, Chermoula & Creamy Lemon Sauce
Spicy Tunisian Bulgur & Salmon Bowls
Flaky salmon and nutty bulgur meet zucchini, carrots, chermoula, and a creamy lemon sauce for a bright bowl with warm Tunisian spice and fresh, zesty flavor.
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
- 10 ounce Salmon
- 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
PDF
DifficultyHard
Prep Time15m
Total Time35m
Calories950
Protein41g
Carbs73g
Fat56g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain FriendlySpicy
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the sour cream topping for a plain unsweetened plant-based yogurt or omit it. For a nut-free version, leave out the pistachios and add more herbs or a little extra citrus for brightness.
What to serve with it
Serve with a crisp green salad or simple cucumber-tomato side to balance the spice and add freshness. Warm flatbread or extra grains work well if you want a heartier, more filling plate.
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