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20 minutes
Dairy Free

Lebanese Spiced Beef & Tabbouleh Bowls

with Grilled Pita Wedges & Hummus

Cooking time

20 minutes

Servings

4

Calories

760 /serving

Lebanese cuisine is known for its bold, bright flavours, of which you’ll find plenty in this shawarma-inspired bowl. Lots of garlic, lemon, parsley, and mint take centre stage here to liven up lightly spiced ground beef and high-fibre, low-fat bulgur. Spoon some creamy hummus and tart, zesty lemon vinaigrette on top to make all the flavours pop. Make this elegant dish kid-friendly by popping it into bowl format and grilling up some warm, toasty pita to scoop up all the goodness.

We will send you:

  • 510g Ground beef
  • 115g Baby spinach
  • 1 Bunch of parsley
  • 1 Bunch of mint
  • 1 Lemon
  • 280g Cherry tomatoes
  • 156g Large-flaked bulgur
  • 90g Hummus
  • 2 Pita
  • 8g Lebanese beef spice blend (coriander seeds, cinnamon, cloves, mahleb, black pepper, nutmeg, white pepper, allspice, garlic powder, kosher salt)

  • Contains: Gluten, Sesame Seeds, Wheat

    You will need:

    Medium pot
    Large pan
    Zester
    Olive oil
    Oil
    Salt & pepper
    Medium grill pan
    Total Fat
    48 g
    Saturated Fat
    11 g
    Sodium
    420 mg
    Total Carbs
    49 g
    Sugars
    3 g
    Protein
    36 g
    Fibres
    9 g
    Preparation
    a picture
    Cook the bulgur
    In a medium pot, combine the bulgur, 2 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water is absorbed. Fluff the cooked bulgur with a fork and set aside, uncovered, to cool.
    a picture
    Cook the beef
    While the bulgur cooks, in a large pan, heat a drizzle of oil on medium-high. Add the ground beef*; season with the spice blend and S&P. Cook, breaking the meat up with a spoon, 6 to 8 minutes, until nicely browned.
    a picture
    Mise en place
    While the beef cooks, zest and juice the lemon. Halve ⅔ of the cherry tomatoes and roughly chop the remaining ⅓. Roughly chop ½ the spinach. Roughly chop the parsley leaves and stems. Pick the mint leaves off the stems; roughly chop the leaves.
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    Make the tabbouleh & lemon vinaigrette
    In a large bowl, combine the cooled bulgur, mint, parsley, ½ the lemon juice, chopped spinach, chopped cherry tomatoes and 4 tbsp of olive oil; season with S&P to taste. In a small bowl, combine the remaining lemon juice, 3 tbsp of olive oil and as much of the lemon zest as you’d like; season with S&P to taste.
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    Grill the pita
    Brush the pita lightly with olive oil; season with S&P. Heat a medium grill pan on medium-high. Cook, 1 to 2 minutes per side, until grill marks appear. Transfer to a cutting board. Once cool enough to handle, cut into wedges.
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    Plate your dish
    Divide the tabbouleh between your bowls. Top with the spiced beef, halved cherry tomatoes and remaining spinach. Garnish with a spoonful of hummus and drizzle with as much of the lemon vinaigrette as you’d like. Tuck the grilled pita wedges into the side of your bowls before serving. Bon appétit!

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