Harissa beef & tomato bulgur recipe | Good Food

A servings of harissa beef & tomato bulgur

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

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.