Bulgur with prunes, spinach and beef balls

Name: bulgur with prunes, spinach and beef balls
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 100 g prunes without pit; 300 g bulgur; 600 ml chicken broth from tablet; 1 el ras el hanout spices melange; 400 g tomato cubes; 1 el peanut oil; 12 beef meatballs; 300 g fresh spinach; 50 g peeled unsalted pistachio nuts

Bulgur with prunes, spinach, beef balls, tomato cubes and peeled pistachio nuts.

Ingredients

Directions

Halve the plums and put together with the bulgur, bouillon, ras el hanout and tomato cubes in a skillet. Season to taste with salt and pepper and bring to boil on high heat.
Turn the heat to medium, put the lid on the pan and let it stew for 13 minutes. Stir occasionally.
Meanwhile, heat the oil in a frying pan and fry the beef balls in 8 min. Until golden brown and done.
Meanwhile, cut the spinach coarsely and chop the nuts.
Spoon the spinach through the bulgur, put the balls on top and sprinkle with the chopped nuts.