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Braised Veg in Spicy Harissa Sauce

Braised Veg in Spicy Harissa Sauce

with paprika spiced bulgur wheat
4.0(32)
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Calories
: 
580 kcal
Protein
: 
22.2g protein
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Mustard
  • Milk
  • Almonds
  • Soya
  • Peanut
  • Nuts
  • Sesame
  • May contain traces of allergens
  • Cereals containing gluten
Serving amount

120 grams

Bulgur Wheat

(Contains: Soya, Peanut, Nuts, Sesame, May contain traces of allergens, Wheat)

1 sachet(s)

Vegetable Stock

2 sachet(s)

Paprika

(Contains: Mustard)

1 unit(s)

Leek

150 grams

Baby Carrots

100 grams

Greek Style Cheese

(Contains: Milk)

½ sachet(s)

Italian Herbs

1 tin(s)

Tomato Paste

1 unit(s)

Scallion

1 unit(s)

Garlic

15 grams

Almonds

(Contains: Sesame, Cereals containing gluten, Peanut, May contain traces of allergens, Almonds)

1 sachet(s)

Harissa Paste

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

to taste

Sugar

Energy (kJ)2428 kJ
Energy (kcal)580 kcal
Fat22.2 g
of which saturates9.8 g
Carbohydrate76.6 g
of which sugars16.6 g
Dietary Fiber1 g
Protein22.2 g
Salt5.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Pan with Lid
•Pot with Lid

Cooking steps

PDF
Make the Paprika Bulgur
1
  • Pour 240ml water (double for 4p) into a pot and bring to the boil.
  • Stir in the bulgur, paprika and half the stock.
  • Bring back to the boil and simmer for 1 min.
  • Pop a lid on the pot and remove from the heat.
  • Leave aside for 12-15 mins (or until ready to serve). 

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, trim the leek, removing the tough outer layers if necessary. Cut widthways at an angle into 2cm thick slices.
  • Peel and grate the garlic (or use a garlic press).
  • Trim and thinly slice the scallion.
Dry-fry the Almonds
3
  • Place a large pan over high heat (without oil).
  • Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
  • Return the pan to high heat with a drizzle of oil.
  • Once hot, cook the leek and carrots for 6-8 mins.
  • Stir only every so often to allow the veg to char.

TIP: You may need to work in batches to avoid overcrowding the pan.

Start the Sauce
4
  • Reduce the heat to medium.
  • Add tomato paste, garlic, 1 tbsp butter and half the Italian herbs (double both for 4p) to the pan. 
  • Toss the veg in the sauce to further caramelise, 1-2 mins.
Simmer Slowly
5
  • Add the remaining stock, harissa paste, ½ tsp sugar and 150ml water (double both for 4p) to the pan.
  • Cover and simmer until veg is tender, 5-8 mins.
  • Add a splash of water if you feel the sauce is too thick.
  • Season to taste with salt, pepper and sugar.
  • Stir through a knob of butter.
Finish and Serve
6
  • Divide the paprika bulgur between bowls.
  • Top with the braised veg.
  • Crumble over the Greek style cheese.
  • Finish with a sprinkling of sliced scallion and toasted almonds.
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