Bulgur with Roasted Carrots & Feta

Name: Bulgur with Roasted Carrots & Feta with harissa, spinach & almonds
Total time: 35 min
Yield: 2
Cuisine: African
Ingredients: 1 piece Carrot; 1 sachet(s) Middle Eastern spice mix; 130 g Bulgur; 1 piece Garlic; 1 piece Red onion; 30 g Harissa; 125 g Baby spinach; 30 g Salted almonds; 100 g Feta; 1 piece Yellow carrot; 350 milliliters Low sodium vegetable stock; 1.5 tablespoon Olive oil; 2 teaspoon Honey [or plant-based alternative]

with harissa, spinach & almonds

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While almonds are often confused with nuts, they're actually seeds of the almond tree (prunus dulcis). This makes almonds part of the stone fruit family, just like peaches and apricots!

Tags:

Calorie Smart

•Extra Veggies

•Veggie

•Source of fiber

Allergens:

Tarwe

•Gluten

•Amandelnoten

•Pinda's

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Carrot

½ sachet(s)

Middle Eastern spice mix

65 g

Bulgur

(Contains: Tarwe, Gluten May be present: Soja)

½ piece

Garlic

½ piece

Red onion

15 g

Harissa

65 g

Baby spinach

15 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)

50 g

Feta

(Contains: Melk (inclusief lactose))

⅔ piece

Yellow carrot

Not included in your delivery

175 milliliters

Low sodium vegetable stock

¾ tablespoon

Olive oil

1 teaspoon

Honey [or plant-based alternative]

Nutrition Values

Energy (kJ)2855 kJ

Calories682 kcal

Fat32 g

Saturated Fat11 g

Carbohydrate67.4 g

Sugar15.2 g

Dietary Fiber22.1 g

Protein23.8 g

Salt2.7 g

Potassium306 mg

Calcium48 mg

Iron0.3 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

•Bowl

•Baking Sheet with Baking Paper

•Pan

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 220°C.
Halve the carrots lengthways and cut into batons of 0.5cm thickness.
Transfer to a bowl and add the Middle Eastern-style spices.
Drizzle with olive oil and then toss well to coat.

Transfer the carrots to a parchment-lined baking sheet and roast for 20 - 25 minutes.
Toss halfway and drizzle with some more olive oil if necessary.
The carrots are done when the tips are lightly browned and the insides are soft.

Prepare the stock in a pot or saucepan.
Weigh the bulgur and then boil for 10 minutes or until done, stirring regularly.

Chop the onion and crush or mince the garlic.
Heat a light drizzle of olive oil in a frying pan over medium-high heat, then fry the onion and garlic for 2 - 3 minutes.
Stir in the honey and the harissa, then cook for 30 seconds or until fragrant.
Transfer the sauce directly to the bulgur and mix well to combine.

Gradually add the spinach to the bulgur and mix well to combine.
Roughly chop the salted almonds and set aside.

Did you know... this recipe is rich in fibre thanks to the vegetables and bulgur, as well as calcium thanks to the feta and almonds. Overall, the recipe provides almost half the RDA of both nutrients.