Lamb Tagine with Broccoli and Bulgur Salad

Lamb Tagine with Broccoli and Bulgur Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 21, 2018.

If you get a chance to prep some veggies earlier in the day, this recipe will be fast to put together.



  • 1 pack bulgur wheat
  • ½ broccoli, cut into small florets and stalk diced 2cm
  • ¾ cup frozen peas
  • ¼ red onion, finely diced


  • ¼ red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pack Moroccan spice
  • ¾ cup chicken stock
  • ½ capsicum, diced 2cm
  • 1 pack chopped dates
  • ½ punnet cherry tomatoes, roughly diced
  • 200g pulled lamb


  • ¼ pack olives, quartered
  • ½ pottle yoghurt


  1. Bring a medium pot of salted water to the boil.
  2. Prep & cook salad. Cook bulgur in pot of boiling water for about 13 minutes. After 13 minutes, add broccoli and peas to pot. Continue to cook for 3-4 minutes, until veggies are tender. Drain well and return to pot.
  3. Prep & cook tagine. Heat ½ tsp oil in a large frypan on medium-high heat. Cook second measure of onion with a pinch of salt for 3-4 minutes, until softening. Add garlic and Moroccan spice to pan and cook for 30 seconds, until fragrant. Add stock, capsicum, dates and tomatoes.
  4. Finish tagine. Reduce heat to low-medium and simmer for about 7 minutes. Stir through lamb and gently break up. Cook for 3-4 minutes, or until piping hot. Season, then remove from heat and cover to keep warm.
  5. Finish salad. Fold first measure of onion and ½ tsp olive oil through bulgur, then season.
  6. Prep garnishes.
  7. Serve salad topped with tagine, olives and yoghurt.

Nutritional Information

Energy 1857 kj
444 kcal
Protein 36.0g
Carbohydrate 42.2g
Fat 12.3g