Harissa pulled beef

Name: Harissa pulled beef
Cook time: 20 min
Yield: 4
Cuisine: North Africa

with carrot tabbouleh and toasted almonds

Ready in around 20 mins

RECIPE FACT:

Did you know, parsley, one of the main ingredients in tabbouleh is believed to ward off evil spirits in some cultures.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel and grate the carrots into a salad bowl. Chop the tomatoes into 1 cm cubes and place into the salad bowl. Remove the mint and curly parsley leaves from their stalks, roughly chop and add to the salad bowl.
2. TO PREPARE THE TABBOULEH:
Open the pack of steamed freekeh, squeezing on the bag gently to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the freekeh to the pan, season with salt and cook for 1-2 mins. Remove from the pan into the salad bowl and allow to cool. Just before serving add the mesclun and pour in the dill dressing. Season with salt and pepper then toss to combine.
3. TO COOK THE HARISSA BEEF:
Respray the pan with oil and place back over a medium heat. Once hot add the slow-cooked beef, cook for 5-6 mins breaking up any large pieces and to create some crispy bits. Add the harissa paste, season with salt and pepper then stir through and cook for 30-60 secs.
TO SERVE:
Spoon carrot tabbouleh onto plates and top with the harissa pulled beef. Sprinkle over toasted almonds and raisins.