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🍽️ Oven Carrots with Grape Tabbouleh

453 kcal · 30 min · 4 servings

Ingredients

• Spring onions 1 bunch
• Carrots 8 pcs.
• Garlic cloves 1 pc.
• Soft dates, dried and pitted 50 g
• Olive oil 6 tbsp
• Raz el Hanout spice 2 tsp
• Salt pinch
• Bulgur 300 g
• Lemons 1 pc.
• Honey 1 tbsp
• Pepper, black ground pinch
• Parsley, fresh 40 g
• Mint, fresh 20 g
• Yogurt, plain 150 g
• Sugar pinch
• Grapes, dark 300 g
• Butter 1 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the spring onions and shake them dry.
3. 3. Cut off the root ends of the spring onions.
4. 4. Cut the green parts of the spring onions into fine rings.
5. 5. Halve the white parts of the spring onions lengthwise.
6. 6. Wash the carrots and peel them.
7. 7. Cut the carrots lengthwise into quarters.
8. 8. Halve the carrot pieces crosswise.
9. 9. Halve the garlic and chop it finely.
10. 10. Dice the dates.
11. 11. Line a baking tray with baking paper.
12. 12. Place the white spring onions, carrots, and garlic on the tray.
13. 13. Add 2 tablespoons of olive oil and 1 teaspoon of the spice mix Ras el Hanout.
14. 14. Mix the vegetables well with the oil and spices.
15. 15. Spread the vegetables evenly on the tray.
16. 16. Bake the vegetables in the oven for about 20 minutes.
17. 17. Bring 750 milliliters of salted water to a boil in a pot.
18. 18. Cover the pot with a lid.
19. 19. Stir the bulgur and 1 teaspoon of Ras el Hanout into the boiling water.
20. 20. Bring the mixture back to a boil.
21. 21. Remove the pot from the heat.
22. 22. Add the diced dates and the green spring onion rings.
23. 23. Let the bulgur swell covered for about 15 minutes.
24. 24. Wash the lemon.
25. 25. Grate about 1 teaspoon of lemon zest.
26. 26. Halve the lemon.
27. 27. Squeeze the juice from the lemon.
28. 28. Add olive oil, lemon juice, honey, salt, and pepper to a bowl.
29. 29. Mix the ingredients for the sauce well.
30. 30. Wash the parsley and the mint.
31. 31. Shake the herbs dry.
32. 32. Pluck the leaves from the stems of the parsley and mint.
33. 33. Chop the herbs coarsely and add them to the sauce bowl.
34. 34. Put the yogurt into a cup.
35. 35. Mix the yogurt with the grated lemon zest.
36. 36. Season the yogurt with sugar and salt.
37. 37. Wash the grapes.
38. 38. Halve the grapes.
39. 39. Add butter to the swollen bulgur.
40. 40. Stir the bulgur well.
41. 41. Add the grapes and the herbs to the bulgur.
42. 42. Mix everything well in the bowl.
43. 43. Take the baked carrots out of the oven.
44. 44. Plate the carrots.
45. 45. Serve the carrots together with the grape tabbouleh and the lemon yogurt.
46. 46. Enjoy the dish!

Nutrition per serving

• kcal: 453
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 63 g