Speedy Chermoula Beef Bulgur Bowl
with Apricots, Spinach and Yoghurt
Perfect for a midweek meal, this Speedy Chermoula Beef Bulgur Bowl can be on your table in less than 25 minutes. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric 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
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
20 grams
Chicken Stock Paste
240 grams
British Beef Mince
40 grams
Dried Apricots
(Contains Sulphites)
1 sachet(s)
Chermoula Spice Mix
30 grams
Tomato Puree
25 grams
Red Pepper Chilli Jelly
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
175 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.
c) Pop 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, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) While the mince cooks, cut the dried apricots into small pieces.
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir in the chermoula spice mix, apricots, tomato puree, red pepper chilli jelly, water for the sauce (see pantry for amount) and remaining chicken stock paste.
a) Bring to the chermoula beef to the boil, then reduce the heat and simmer gently until thickened, 4-6 mins.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Remove from the heat and season with salt and pepper. Add a splash of water if a little too thick.
a) Share the bulgur wheat between your serving bowls and spoon over the chermoula beef.
b) Finish with a dollop of yoghurt on top.
Enjoy!
