Spicy Harissa Bulgur Bowls with Roasted Veggies and Creamy Lemon Sauce

This vibrant bowl brings together a medley of textures and bold North African-inspired flavors. Sweet and spicy harissa-roasted carrots, tender zucchini and tomatoes seasoned with a fragrant spice blend, crunchy pistachios and chewy dried apricots are served over fluffy bulgur wheat. Two sauces-a bright, herby chermoula and a cooling creamy lemon sauce-take this dish to the next level.

Perfect for a weeknight dinner that feels special, this recipe is packed with vegetables and exciting tastes. It’s a satisfying, wholesome meal that’s sure to become a favorite.

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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

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Trim, peel and cut the carrots into sticks about 3 inches long and 1/3 inch thick. On a baking sheet, toss the carrots with a drizzle of cooking oil, 1/4 teaspoon harissa powder (use 1/2 teaspoon for 4 servings), salt and pepper. Spread in a single layer. Roast on the top rack until browned and tender, 15-20 minutes, tossing halfway through.
2. While the carrots roast, combine the bulgur, veggie stock concentrates, half the garlic powder, 1 cup water (2 cups for 4 servings) and a generous pinch of salt and pepper in a small pot. Bring to a boil, then reduce the heat to low. Cover and simmer until the water is absorbed and the bulgur is tender, 12-15 minutes. Remove from heat and keep covered until ready to serve.
3. Meanwhile, finely chop the cilantro. Zest the lemon, then cut it into quarters. Trim the zucchini, cut it in half lengthwise, then slice crosswise into 1/2-inch-thick pieces. Halve the grape tomatoes crosswise. Roughly chop the pistachios.
4. In a small bowl, combine the chopped cilantro, 1 1/2 tablespoons olive oil (3 tablespoons for 4 servings), a squeeze of lemon juice, chili flakes to taste and the remaining garlic powder (or as desired). Season with salt and pepper. In another small bowl, mix the sour cream with a big pinch of lemon zest. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
5. Heat a drizzle of cooking oil in a large nonstick skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned, 4-6 minutes (6-8 minutes for 4 servings). Add the tomatoes, half the Tunisian Spice Blend (use all for 4 servings) and a pinch of salt. Cook until the tomatoes soften slightly, 2-3 minutes. Season with salt and pepper, then remove from heat.
6. If needed, drain any excess water from the bulgur, then fluff with a fork. Stir in the dried apricots and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper to taste. Divide the bulgur among bowls, top with the roasted carrots and cooked vegetables. Sprinkle with chopped pistachios. Drizzle with the chermoula and lemon cream sauce. Sprinkle with additional chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking time and liquid according to the grain’s package instructions.

How do I make this dish vegan?

To make it vegan, replace the butter with olive oil or a vegan butter substitute and use a plant-based sour cream or yogurt for the lemon sauce.

Can I prepare any components ahead of time?

Absolutely! You can roast the carrots and cook the bulgur up to 2 days in advance. Store them separately in the fridge and reheat before assembling the bowls.