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Fresh pre-cut ingredients
20 minutes

Ground Beef Mezze over Ras El Hanout Bulgur Salad

with Feta-Pomegranate Hummus

Cooking time

20 minutes




970 /serving

Scoop up a serving of this Middle Eastern-inspired feast starring savoury browned beef over a bed of fluffy bulgur salad. You’ll spice the grain with our signature ras el hanout, a beautiful mix of some 20 different aromatics including cumin, cardamom, fennel, rose petals and lavender. It sets a joyful tone for a meal bright with colour and flavour—even more so once you add in the hummus, spruced up with salty feta and a drizzle of pomegranate molasses.

We will send you:

  • 285g Ground beef
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of parsley
  • 1 Cucumber
  • 90g Sliced radishes
  • 30ml Pomegranate molasses
  • 120g Hummus
  • 110g Medium bulgur
  • 56g Dried cranberries
  • 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
Large pan
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
15 g
1000 mg
Total Carb
92 g
34 g
48 g
16 g
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Cook the bulgur
In a medium pot, combine the bulgur, 1 ⅓ cups 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. Fluff and add the cranberries. Transfer to a large bowl and set aside.
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Mise en place
Roughly chop the parsley leaves and stems. Halve the cucumber lengthwise; thinly slice into half-moons on an angle.
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Cook the beef
In a large 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.
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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.
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Make the salad
To the bowl of bulgur, add the radishes, cucumber, baby greens, ⅔ of the parsley, the remaining pomegranate molasses and 3 tbsp oil (double for 4 portions); toss well and season with S&P.
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Plate your dish
Divide the salad between your plates. Top with the beef. Garnish with the remaining parsley and the feta-pomegranate hummus. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.