Rating: 5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In this healthy grain bowl dinner recipe, hummus may seem like an unconventional dressing ingredient, but here we thin it with some hot water to make a rich, creamy drizzle.

Source: EatingWell Magazine, March/April 2016


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Bring 2 1/2 cups water to a boil in a medium saucepan. Remove from heat and stir in bulgur and 1/4 teaspoon salt. Cover and let stand until tender, about 20 minutes.

  • Meanwhile, sprinkle pork with marjoram, pepper and 1/4 teaspoon salt. Heat 1 tablespoon oil in a large cast-iron or other ovenproof skillet over medium-high heat. Add the pork; cook, turning several times, until browned on all sides, 4 to 6 minutes.

  • Toss asparagus and onion with the remaining 1 tablespoon oil and 1/4 teaspoon salt in a medium bowl. When the pork is browned, scatter the asparagus and onion around it. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center of the pork registers 145 degrees F, 12 to 16 minutes. About 5 minutes before the pork is done, scatter the tomatoes over the vegetables in the pan.

  • Transfer the pork to a clean cutting board and let rest for 5 minutes before slicing. Toss the vegetables with the pan juices.

  • Drain any remaining liquid from the bulgur, then stir in parsley, lemon zest and lemon juice. Combine hummus and 2 tablespoons hot -water in a small bowl. Divide the bulgur among 4 bowls and top with the pork and vegetables; drizzle with the hummus sauce.

Nutrition Facts

1 cup bulgur, 3 oz. pork, 3/4 cup vegetables & 1 1/2 Tbsp. sauce
400 calories; protein 32.7g; carbohydrates 43.9g; dietary fiber 9g; sugars 3.7g; fat 11.9g; saturated fat 1.7g; cholesterol 73.7mg; vitamin a iu 1492.5IU; vitamin c 26.2mg; folate 129.1mcg; calcium 72mg; iron 3.8mg; magnesium 135.3mg; potassium 984.7mg; sodium 582.6mg; thiamin 1.4mg.

2 starch, 1 1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat