Harissa Beef with Butternut Squash & Tomato Bulgur

Name: Harissa Beef with Butternut Squash & Tomato Bulgur
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 800 g leftover ragu; 250 g bulgur wheat; 300 g butternut squash, chopped; 250 g vine tomatoes roughly chopped; 800 ml vegetable stock; 2 tbsp harissa; 2 tbsp tomato puree; 1 tbsp olive oil; 1 red onion, finely chopped; 2 tsp ground cumin; 1/2 tsp ground cinnamon; 25 g pine nuts toasted; 1 handful small handful of mint leaves; 1 lemon wedges, to serve; 100 g natural yogurt, to serve

Transform your leftover beef ragu into a vibrant, Middle Eastern-inspired feast. This hearty dish pairs spicy harissa-infused beef with a fragrant bulgur wheat pilaf packed with tender squash and fresh tomatoes.

Servings4 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

leftover ragu
800 g
bulgur wheat
250 g
butternut squash, chopped
300 g
vine tomatoes roughly chopped
250 g
vegetable stock
800 ml
harissa
2 tbsp
tomato puree
2 tbsp
olive oil
1 tbsp
red onion, finely chopped
1
ground cumin
2 tsp
ground cinnamon
0.5 tsp
pine nuts toasted
25 g
small handful of mint leaves
1 handful
lemon wedges, to serve
1
natural yogurt, to serve
100 g

Step-by-Step Instructions

Heat the olive oil in a large saucepan over medium heat. Add the finely chopped red onion and diced butternut squash along with a pinch of salt. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the tomato puree, ground cumin, and cinnamon, cooking for about 1 minute until fragrant. Mix in the bulgur wheat, chopped vine tomatoes, and vegetable stock. Season well with salt and pepper, bring to a simmer, then cook for 7–9 minutes until the bulgur is tender and the liquid has been absorbed. Add a splash of water if the pan becomes too dry.

In a separate pan, combine the leftover ragu with the harissa and a generous splash of water. Bring to a gentle simmer and cook for 7–9 minutes, stirring occasionally, until the beef is piping hot throughout.

To serve, portion the tomato bulgur into bowls and top with the harissa beef. Scatter over the fresh mint leaves and toasted pine nuts. Serve with lemon wedges for squeezing and a dollop of natural yogurt on the side.