Harissa beef & tomato bulgur
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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp olive oil
- 1red onion , finely chopped
- 300g butternut squash , chopped
- 2tbsp tomato purée
- 2tsp ground cumin
- ½tsp 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
Instructions
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.