Comforting Harissa Beef Bulgur Bowl
with Courgette and Zesty Yoghurt
On the table in less than 25 minutes, this Comforting Harissa Beef Bulgur Bowl is quick and full of flavour. Spicy and vibrant, harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
15 grams
Chicken Stock Paste
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Lemon
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
240 grams
British Beef Mince
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
50 grams
Harissa Paste
(Contains Sulphites)
Not included in your delivery
20 grams
Butter
220 milliliter(s)
Boiled Water for the Bulgur
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle. Peel and grate the garlic (or use a garlic press).
b) Melt the butter (see pantry for amount) in a medium saucepan on medium-high heat. Once melted, add half the garlic and cook, 30 secs.
c) Stir in the bulgur wheat until coated, then pour in the chicken stock paste and boiled water for the bulgur (see pantry).
d) Bring back to the boil and simmer for 1 min. Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
b) Zest and cut the lemon into wedges.
c) In a small bowl, combine the Greek style yoghurt and lemon zest. Set aside.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the beef mince and courgette. Fry until the mince has browned, 5-6 mins. Use a spoon to break up the mince as it cooks.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Squeeze the juice from half the lemon into the beef and cook until evaporated, 30 secs.
b) Stir in the tomato puree and remaining garlic. Cook until fragrant, 1 min.
c) Add the red wine stock paste, harissa paste (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).
d) Stir to combine, then bring to the boil and simmer, 2-3 mins.
a) Once thickened, taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
b) Fluff up the bulgur with a fork.
a) Share the bulgur between your bowls.
b) Top with the harissa beef.
c) Finish with a dollop of zesty yoghurt.
Enjoy!
