Quick Herby Ground Pork & Bulgur Bowls
with Cucumber-Tomato Salad & Tzatziki
Cooking time
10 minutes
Servings
4
Calories
490 /serving
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—supper’s ready in 10 minutes!
We will send you:
- 510g Ground pork
- 280g Cherry tomatoes
- 4 Cucumbers
- 15ml Minced garlic
- 30ml Apple cider vinegar
- 160g Bulgur
- 120g Garlic-cucumber yogurt (tzatziki)
- 18g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
6 g
Sodium
600 mg
Total Carb
44 g
Sugars
8 g
Protein
33 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 into ½ inch pieces. Halve the tomatoes. In a large bowl, combine the vinegar, remaining garlic and spices, a generous drizzle of olive oil and S&P. Add the cucumbers and tomatoes; toss well.
Plate your dish
Divide the bulgur between your bowls. Top with the pork, salad and tzatziki. Garnish with a drizzle of olive oil. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
