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Greek-Style Ground Pork Bulgur Bowls

with Cucumber-Tomato Salad & Tzatziki

Cooking time

10 minutes

Servings

4

Calories

550 /serving

Greek-Style Ground Pork Bulgur Bowls

with Cucumber-Tomato Salad & Tzatziki

A flurry of dried green herbs gives this easy-eating dish its Greek-tastic character. Building on a lofty base of bulgur, you’ll add morsels of juicy, ultra-nibbly ground pork for some sure-fire sustenance. Round that out with a regionally inspired and always refreshing salad starring the classic combo of cukes and tomatoes. Finally, plop on dollops of creamy tzatziki… and tzatz all folks—ready in 10 minutes!

We will send you:

510g Canadian-raised lean ground pork
280g Cherry tomatoes
5 Cucumbers
15ml Minced garlic
30ml Apple cider vinegar
160g Bulgur
180g Garlic-cucumber yogurt (tzatziki)
20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large pan
Oil
Salt & pepper (S&P)

Total Fat
27 g

Saturated Fat
7 g

Sodium
690 mg

Total Carb
47 g

Sugars
9 g

Protein
34 g

Fibre
7 g

Preparation

Cook the bulgur

In a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.

Cook the pork

Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Add the pork* and ¾ of the garlic; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.

Make the salad

Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces. Halve the tomatoes. In a large bowl, combine the vinegar, remaining garlic and spices, a generous drizzle of oil and S&P. Add the cucumbers and tomatoes; toss well.