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Harissa beef & tomato bulgur

A servings of harissa beef & tomato bulgur

Harissa beef & tomato bulgur

Name: Harissa beef & tomato bulgur
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 red onion finely chopped; 300g butternut squash chopped; 2 tbsp tomato purée; 2 tsp ground cumin; ½ tsp ground cinnamon; 250g bulgur wheat; 250g vine tomatoes roughly chopped; 800ml vegetable stock; 1-2 tbsp harissa (depending on how spicy you like it); 800g leftover ragu (see recipe below); small handful of mint leaves; 25g pine nuts toasted; lemon wedges and natural yogurt, to serve

Ailsa Burt

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.6 ratingsRate

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Use our beef and lentil ragu recipe as the base to make this easy, speedy bulgur wheat dish. It's a filling family dinner for busy weeknights

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 red onion

finely chopped
300g butternut squash

chopped
2 tbsp tomato purée
2 tsp ground cumin
½ tsp ground cinnamon
250g bulgur wheat
250g vine tomatoes

roughly chopped
800ml vegetable stock
1-2 tbsp harissa

(depending on how spicy you like it)
800g leftover ragu

(see recipe below)
small handful of mint leaves
25g pine nuts

toasted
lemon wedges

and natural yogurt, to serve

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Nutrition: Per serving

kcal603
fat20g
saturates4g
carbs69g
sugars15g
fibre13g
protein30g
salt0.8g

Method

step 1

Heat the oil in a saucepan over a medium heat and fry the onion and squash with a pinch of salt for 5-7 mins until beginning to soften. Mix in the spices, bulgur, tomatoes and stock. Season well and bring to a simmer, then bubble for 7-9 mins until tender, adding a splash of water if needed.
step 2

In a second pan, stir together the harissa, ragu and a generous splash of water, then bring to a gentle simmer and cook for 7-9 mins until piping hot.
step 3

Serve the tomato bulgur with the harissa beef and top with a scattering of mint and pine nuts. Add lemon wedges and yogurt on the side, if you like.

Recipe from Good Food magazine, September 2024

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A star rating of 4 out of 5.6 ratings

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