Speedy Souvlaki-Spiced Ground Pork Bowls
with Feta-Zucchini Bulgur & Chopped Salad
Cooking time
10 minutes
Servings
4
Calories
590 /serving
This Greek-themed recipe is equally nifty and nutritious, and takes no time at all. In a neat move, bulgur gets top billing: cook the grain until fluffy, and then pump up the volume with grated zucchini and feta. Check off another veg box with a salad of chopped tomatoes and cukes in a light vinaigrette. Peppery, herby, garlicky ground pork and a dollop of tzatziki will have everyone digging in for more.
We will send you:
- 510g Ground pork
- 50g Sliced red onions
- 3 Cucumbers
- 3 Tomatoes
- 1 Zucchini (green, yellow or heirloom)
- 60ml Cold-pressed Italian vinaigrette
- 160g Bulgur
- 120g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Wheat
You will need:
Grater
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
9 g
Sodium
840 mg
Total Carb
45 g
Sugars
7 g
Protein
36 g
Fibre
7 g
Preparation
Cook the bulgur
Grate the zucchini. 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. Add the zucchini and cheese. Fluff the bulgur.
Cook the pork
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Add the onions and sauté, 30 sec. to 1 min., until fragrant. Add the pork*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the salad
Meanwhile, medium-dice the tomatoes and cucumbers. In a large bowl, combine the cucumbers, tomatoes and vinaigrette.
Plate your dish
Divide the bulgur between your bowls. Top with the pork, salad and tzatziki. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
