Pork Souvlaki Bowls
with Marousalata over Lemony Bulgur
Cooking time
15 minutes
Servings
2/4
Calories
670 /serving
Fresh dill and feta cheese have Greek cuisine written all over them. Tossed into a lemony salad with crisp lettuce and cukes, you’ve got an easy match made in Hellenic heaven for souvlaki-spiced pork chops. Serve with bulgur and a garnish of tzatziki.
We will send you:
- 2 Pork chops
- 2 Cucumbers
- 14g Dill
- 1 Lemon
- 1 Head of lettuce
- 80g Bulgur
- 45g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
9 g
Sodium
670 mg
Total Carb
48 g
Sugars
7 g
Protein
47 g
Fibre
12 g
Preparation
Cook the bulgur
- Quarter the lemon.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) 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 juice of ½ the lemon wedges. Fluff the bulgur.
Cook the pork
- Meanwhile, pat the pork dry and drizzle with oil; season with the spices.
- Heat a large, dry pan on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the marousalata
- Meanwhile, roughly chop the lettuce.
- Small-dice the cucumbers.
- Pick the dill fronds off the stems.
- Crumble the cheese.
- In a large bowl, combine the juice from the remaining lemon wedges, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, cucumbers, dill and cheese; toss well.
Plate your dish
- Divide the bulgur between your bowls.
- Top with the pork and marousalata.
- Garnish with the tzatziki. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
