Protein Upgrade | Ras el Hanout ORGANIC Beef & Bulgur Salad Bowls
with Feta-Pomegranate Hummus
Cooking time
20 minutes
Servings
2/4
Calories
1290 /serving
Scoop up this Middle Eastern feast starring browned beef—certified organic, so it’s better for you and the environment—seasoned with 20 different spices. Jewelled bulgur salad sets a joyful tone for a meal bright with colour and flavour—down to the hummus, bedazzled with feta cheese and a drizzle of pomegranate molasses.
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 100g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Cucumber
- 120g Hummus
- 25g Dried cranberries
- 80g Bulgur
- 30ml Pomegranate molasses
- 60g Feta
- 9g Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron, salt)
Contains: Milk, Sesame, Wheat
You will need:
Medium pot
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
63 g
Saturated Fat
18 g
Sodium
1030 mg
Total Carb
135 g
Sugars
85 g
Protein
52 g
Fibre
21 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the ras el hanout and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Add the cranberries.
- Fluff and transfer to a large bowl.
Mise en place
- Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Thinly slice the radishes.
Cook the beef
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with the remaining ras el hanout and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the feta-pomegranate hummus
- Transfer the hummus to a small bowl.
- Crumble the feta over top.
- Drizzle with ⅓ of the pomegranate molasses and season with S&P.
Make the salad
- To the bowl of bulgur, add the radishes, cucumber, baby greens, remaining pomegranate molasses, 3 tbsp oil (double for 4 portions) and S&P; toss well.
Plate your dish
- Divide the salad between your bowls.
- Top with the beef.
- Garnish with the feta-pomegranate hummus. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
