Souvlaki-Spiced Pork Bowls
with Greek Salad & Tzatziki
Cooking time
10 minutes
Servings
4
Calories
580 /serving
These Greek bowls are a breath of fresh air. Grated zucchini and feta pump up the volume on bulgur. A salad of chopped tomatoes and cukes checks off another veg box. Herby, garlicky ground pork and a dollop of tzatziki have everybody licking their lips.
We will send you:
- 510g Canadian-raised lean ground pork
- 1 Green zucchini
- 50g Sliced red onions
- 2 Tomatoes
- 3 Cucumbers
- 45ml Cold-pressed Italian vinaigrette
- 160g Bulgur
- 60g Feta
- 120g 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 • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
9 g
Sodium
760 mg
Total Carb
46 g
Sugars
8 g
Protein
36 g
Fibre
10 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!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
