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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
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.