Speedy Chermoula Beef and Pepper Bulgur Bowl

a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and sliced pepper. Fry until browned, 5-6 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

d) 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.