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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Butternut Squash, cubes
1 tbsp
Moroccan Spice Blend
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit
Vegetable Broth Concentrate
2 unit
Garlic, cloves
113 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
28 g
Almonds, sliced
(Contains Tree nuts)
56 g
Onion, chopped
28 g
Sultana Raisins
1 tbsp
Harissa Spice Blend
Not included in your delivery
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
