Spicy Tunisian Grain Bowl with Harissa Roasted Vegetables and Chermoula

This vibrant grain bowl is packed with bold North African flavors and plenty of texture. Sweet and spicy harissa-roasted carrots pair beautifully with tender zucchini and tomatoes seasoned with a Tunisian spice blend of caraway, smoked paprika and turmeric. Crunchy pistachios and chewy dried apricots add delightful surprises in every bite.

Two sauces take this bowl over the top: a bright, herbaceous chermoula made with cilantro and garlic and a cooling creamy lemon sauce. It’s a satisfying, veggie-packed meal that feels indulgent but is surprisingly easy to make.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.08 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and slice carrots into ½-inch thick rounds. Trim zucchini and cut into half-moons. Halve grape tomatoes.
3. In a small bowl, mix harissa powder, chili flakes, Tunisian spice blend, garlic powder, salt and pepper. Toss carrots, zucchini and tomatoes with oil and half the spice mix. Spread on baking sheet.
4. Roast vegetables for 20-25 minutes, until tender and lightly charred.
5. Meanwhile, in a small saucepan, bring 1 cup water and veggie stock concentrate to a boil. Add bulgur wheat, reduce heat to low, cover and simmer for 12-15 minutes until tender. Fluff with a fork.
6. While bulgur cooks, make chermoula: finely chop cilantro (reserve a pinch for garnish). In a bowl, combine cilantro, juice from half the lemon, a drizzle of oil and a pinch of salt. Set aside.
7. Make creamy lemon sauce: in a small bowl, whisk sour cream with remaining lemon juice and a pinch of salt until smooth.
8. Roughly chop pistachios and dried apricots.
9. To serve, divide bulgur between bowls. Top with roasted vegetables, pistachios and apricots. Drizzle with chermoula and creamy lemon sauce. Garnish with reserved cilantro.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or couscous work well. Adjust cooking time according to package directions.

Is this recipe vegan?

As written, it includes sour cream. For a vegan version, use a plant-based sour cream or yogurt.

How should I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat vegetables and bulgur before serving.