Comforting Harissa Beef Bulgur Bowl

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.