Nick’s Pick | Quick Greek-Style Ground Pork & Bulgur Bowls
with Cucumber-Tomato Salad & Tzatziki
Cooking time
10 minutes
Servings
4
Calories
540 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. 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 Multicoloured cherry tomatoes
- 4 Cucumbers
- 15ml Minced garlic
- 30ml Apple cider vinegar
- 160g Bulgur
- 180g Garlic-cucumber yogurt (tzatziki)
- 7.5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
7 g
Sodium
440 mg
Total Carb
44 g
Sugars
8 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; thinly slice crosswise. 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.
Plate your dish
Divide the bulgur between your bowls. Top with the pork and salad. Garnish with the tzatziki and a drizzle of oil. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
