Harissa beef & tomato bulgur
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Harissa beef & tomato bulgur

By Ailsa Burt

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

  • Prep:20 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 603
  • fat 20g
  • saturates 4g
  • carbs 69g
  • sugars 0g
  • fibre 13g
  • protein 30g
  • salt 0.8g

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

Method

  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.

  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.

  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.

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