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Speedy Chermoula Beef and Pepper Bulgur Bowl
Speedy Chermoula Beef and Pepper Bulgur Bowl

Speedy Chermoula Beef and Pepper Bulgur Bowl

with Prunes, Spinach and Yoghurt

Perfect for a midweek meal, this Speedy Chermoula Beef and Pepper Bulgur Bowl can be on your table in less than 25 minutes. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.

Tags:
High Protein
Calorie Smart
Allergens:
Cereals containing gluten
Wheat
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

120 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat)

20 grams

Chicken Stock Paste

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

240 grams

British Beef Mince

40 grams

Prunes

1 sachet(s)

Chermoula Spice Mix

30 grams

Tomato Puree

25 grams

Red Pepper Chilli Jelly

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

175 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2596 kJ
Energy (kcal)621 kcal
Fat21.2 g
of which saturates9.5 g
Carbohydrate73.9 g
of which sugars17.1 g
Dietary Fibre9.2 g
Protein38.2 g
Salt2.8 g
Trans Fat0.1 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lid
Large Saucepan
Pan

Instructions

Bulgur Time
1

a) Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil. 

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Get Frying
2

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 prunes into small pieces.

Add the Flavour
3

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, prunes, tomato puree, red pepper chilli jelly, water for the sauce (see pantry for amount) and remaining chicken stock paste

Simmer Away
4

a) Bring to the chermoula beef to the boil, then reduce the heat and simmer gently until thickened, 4-6 mins. 

Stir in the Spinach
5

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.

Serve Up
6

a) Share the bulgur wheat between your serving bowls and spoon over the chermoula beef

b) Finish with a dollop of yoghurt on top. 

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