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Moroccan-Style Bulgur Salad

Moroccan-Style Bulgur Salad

with Roasted Squash

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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!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Butternut Squash, cubes

1 tbsp

Moroccan Spice Blend

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

1 unit

Vegetable Broth Concentrate

2 unit

Garlic, cloves

113 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories590 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate79 g
Sugar23 g
Dietary Fiber9 g
Protein16 g
Cholesterol0 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide bulgur between plates. Top with roasted squash. Sprinkle with feta, remaining raisins and remaining almonds.