An aromatic Pesto Princess Harissa Paste infuses flavour into fluffy bulgur wheat, golden baby marrows, bell peppers, browned ostrich mince, & spring onion. Garnished with fresh parsley.
Harissa Ostrich Bulgur Bowl
Harissa Ostrich Bulgur Bowl
with bell pepper & baby marrow
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Bell Pepper
- Bell Peppers
- Bulgur Wheat
- Free-range Ostrich Mince
- Fresh Parsley
- Ostrich
- Pesto Princess Harissa Paste
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
VEGGIE MEDLEY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion, the diced peppers, and the diced baby marrows. Fry until turning golden and al dente, 5-6 minutes (shifting occasionally). Mix in the cooked bulgur, the harissa paste, and 50ml of water. Simmer until almost all the water has evaporated, 3-4 minutes. Remove from the heat and season.
TIME TO DINE
Bowl up the loaded bulgur and top with a sprinkle of the chopped parsley. Well done, Chef!
Bulgur Wheat - 40ml
Free-range Ostrich Mince - 150g
Spring Onion - 1
Bell Pepper - 1
Baby Marrow - 150g
Pesto Princess Harissa Paste - 10ml
Fresh Parsley - 3g
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
VEGGIE MEDLEY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion, the diced peppers, and the diced baby marrows. Fry until turning golden and al dente, 5-6 minutes (shifting occasionally). Mix in the cooked bulgur, the harissa paste, and 100ml of water. Simmer until almost all the water has evaporated, 3-4 minutes. Remove from the heat and season.
TIME TO DINE
Bowl up the loaded bulgur and top with a sprinkle of the chopped parsley. Well done, Chef!
Bulgur Wheat - 80ml
Free-range Ostrich Mince - 300g
Spring Onions - 2
Bell Pepper - 1
Baby Marrow - 300g
Pesto Princess Harissa Paste - 20ml
Fresh Parsley - 5g
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
VEGGIE MEDLEY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion, the diced peppers, and the diced baby marrows. Fry until turning golden and al dente, 7-8 minutes (shifting occasionally). Mix in the cooked bulgur, the harissa paste, and 150ml of water. Simmer until almost all the water has evaporated, 4-5 minutes. Remove from the heat and season.
TIME TO DINE
Bowl up the loaded bulgur and top with a sprinkle of the chopped parsley. Well done, Chef!
Bulgur Wheat - 125ml
Free-range Ostrich Mince - 450g
Spring Onions - 3
Bell Peppers - 2
Baby Marrow - 450g
Pesto Princess Harissa Paste - 30ml
Fresh Parsley - 8g
BEGIN THE BULGUR
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
VEGGIE MEDLEY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the sliced spring onion, the diced peppers, and the diced baby marrows. Fry until turning golden and al dente, 7-8 minutes (shifting occasionally). Mix in the cooked bulgur, the harissa paste, and 200ml of water. Simmer until almost all the water has evaporated, 4-5 minutes. Remove from the heat and season.
TIME TO DINE
Bowl up the loaded bulgur and top with a sprinkle of the chopped parsley. Well done, Chef!
Bulgur Wheat - 160ml
Free-range Ostrich Mince - 600g
Spring Onions - 4
Bell Peppers - 2
Baby Marrow - 600g
Pesto Princess Harissa Paste - 40ml
Fresh Parsley - 10g
Woolies Products in this dish
