Moroccan Hazelnut Grain Bowl with Fregola and Orange Vinaigrette

Moroccan Hazelnut Grain Bowl

with Fregola and Orange Vinaigrette

GET RECIPES DELIVERED
dinner

Summer Recipes Spring Recipes High-Protein Fruit Root Vegetables Tempeh Nuts Grain Bowl Dinner Middle Eastern
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
800
FAT
40g
CARBOHYDRATES
82g
PROTEIN
33g

MAIN INGREDIENTS

  1. Fresh parsley
  2. 1 orange
  3. 1 shallot
  4. 2 tsp champagne vinegar
  5. ½ tsp ras el hanout
  6. 3 radish
  7. 1 cucumber
  8. 1 package tempeh
  9. ¼ cup hazelnuts
  10. ¾ cup fregola
  11. 2 tbsp olive oil*
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
Allergens: soy, tree nuts, wheat

TOOLS

  • Microplane or zester
  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Whisk the vinaigrette
Finely chop the parsley leaves and add them to a medium bowl. Zest the orange and add the zest to the bowl. Add the juice from half the orange. Peel and mince the shallot. Add as much of the minced shallot as you’d like, the champagne vinegar, half the ras el hanout, ¼ tsp salt, and a pinch of pepper. Slowly whisk in 2 tbsp olive oil. Set the orange vinaigrette aside.
2
Prepare the vegetables and tempeh
Place a small saucepan of salted water on to boil for the fregola. Dice the radishes. Dice the cucumber. Cut the tempeh into 8 triangles.
3
Toast the nuts
Roughly chop the hazelnuts. Place a large nonstick skillet over medium heat and add the chopped hazelnuts. Toast until fragrant, shaking the pan frequently, about 2 to 3 minutes. Transfer the toasted hazelnuts to a plate.
4
Cook the fregola
Once the water is boiling, add the fregola and cook until the pearls are tender, about 8 to 12 minutes. Drain the fregola and transfer to a medium bowl. Add the diced radish, diced cucumber, and 2 tbsp orange vinaigrette, and stir to combine.
5
Sear the tempeh
Return the skillet to medium-high heat with 2 tbsp vegetable oil. Dust the tempeh triangles with the remaining ras el hanout, season with salt, and add the tempeh to the hot skillet. Cook for one minute, then reduce heat to medium. Continue to cook until golden brown and crisp on all sides, about 3 to 4 minutes per side.
6
Serve
Spoon the fregola into large shallow bowls and top with crispy tempeh. Drizzle with the remaining orange vinaigrette and sprinkle with the toasted hazelnuts.