Harissa-Roasted Vegetable Bulgur Bowls with Chermoula and Creamy Lemon Sauce

This colorful bowl brings together sweet and spicy harissa-roasted carrots, tender bulgur, and a medley of zucchini and tomatoes seasoned with a warm Tunisian spice blend. Crunchy pistachios and chewy dried apricots add texture, while two sauces—a bright, herby chermoula and a cooling creamy lemon sauce—tie everything together.

Perfect for a satisfying lunch or dinner, this recipe is loaded with vegetables and bold flavors. It’s easy to customize and comes together in under an hour.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment. Trim, peel, and cut carrots into sticks (about 3 inches long and 1/3 inch thick). Toss with a drizzle of oil, 1/4 teaspoon harissa powder, salt, and pepper. Spread on the baking sheet and roast on the top rack until browned and tender, 15–20 minutes, tossing halfway.
2. Meanwhile, in a small pot, combine bulgur, veggie stock concentrates, half the garlic powder, 1 cup water, and a pinch of salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer until water is absorbed and bulgur is tender, 12–15 minutes. Remove from heat and keep covered.
3. While bulgur cooks, finely chop cilantro. Zest and quarter the lemon. Trim the zucchini, cut lengthwise into quarters, then crosswise into 1/2-inch pieces. Halve the grape tomatoes crosswise. Roughly chop pistachios.
4. In a small bowl, combine cilantro, olive oil, a squeeze of lemon juice, chili flakes to taste, and remaining garlic powder. Season with salt and pepper. In another small bowl, mix sour cream with a big pinch of lemon zest. Add water 1 teaspoon at a time until it reaches a drizzling consistency. Season with salt and pepper.
5. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned, 4–6 minutes. Add tomatoes, half the Tunisian spice blend, and a pinch of salt. Cook until tomatoes soften slightly, 2–3 minutes. Season with salt and pepper. Remove from heat.
6. If needed, drain any excess water from the bulgur. Fluff with a fork and stir in dried apricots and butter. Season with salt and pepper. Divide bulgur among bowls. Top with roasted carrots and the zucchini-tomato mixture. Sprinkle with pistachios. Drizzle with chermoula and lemon sauce. Garnish with extra chili flakes if desired. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or couscous would work well. Adjust cooking time and liquid as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh sauces before serving.

Is this recipe vegan?

It can be made vegan by using a plant-based sour cream and omitting the butter (or using a vegan butter substitute).