Moroccan-Style Bulgur Salad
with Roasted Squash
Prepare for an explosion of tastes and colours with this hearty veggie grain salad. Moroccan-spiced roasted squash and harissa onions bring robust, fiery flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Moroccan Spice Blend
Vegetable Broth Concentrate
Feta Cheese, crumbled
(Contains Tree nuts)
Harissa Spice Blend
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 3/4 cup water, 1/2 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat. Let stand until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.
While bulgur cooks, add squash, 1 tsp Moroccan Spice Blend and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 22-24 min.
While squash roasts, peel, then mince or grate garlic. Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate and set aside.
Add 1 tbsp oil (dbl for 4 ppl), then onions to the same pan. Cook, stirring occasionally, until onions soften, 2-3 min. Add garlic and Harissa Spice Blend. Cook, stirring often, until fragrant, 30 sec. Transfer spiced onions to a small bowl.
When bulgur is done, add spiced onions, spinach, half the raisins and half the almonds to the pot. Season with salt and pepper. Stir until spinach wilts, 1-2 min.
Divide bulgur between plates. Top with roasted squash. Sprinkle with feta, remaining raisins and remaining almonds.