Harissa Chicken Bowls with Bulgur Tabbouleh and Feta

This vibrant bowl brings together bold North African spices and fresh Mediterranean flavors. Harissa-rubbed chicken breasts are pan-seared until golden and juicy, then served over a bed of fluffy bulgur wheat tossed with crisp cucumber, ripe tomato, scallions and plenty of dill. Crumbled feta adds a creamy, salty finish.

The real star is the homemade tabbouleh: whole-grain bulgur is soaked until tender, then mixed with finely chopped vegetables and fresh herbs. A drizzle of tangy Greek vinaigrette ties everything together, making each bite a perfect balance of heat, freshness and tang.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine bulgur wheat with 1 cup boiling water. Cover and let sit for 15 minutes until tender. Drain any excess water and fluff with a fork.
2. While bulgur soaks, pat chicken dry and season with harissa powder, Tunisian spice blend and a pinch of salt.
3. Heat cooking oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes per side. Remove from skillet and let rest before slicing.
4. Meanwhile, dice tomato and cucumber into small pieces. Finely chop dill.
5. In a large bowl, combine cooked bulgur, tomato, cucumber, dill and crumbled feta. Stir in chicken stock concentrate and half the Greek vinaigrette. Season to taste with salt and pepper.
6. Slice the cooked chicken. Divide tabbouleh among bowls, top with sliced chicken and drizzle remaining vinaigrette over top. Serve warm or at room temperature.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or couscous work well as substitutes. Adjust cooking time accordingly.

How can I make this dish vegetarian?

Replace chicken with chickpeas or tofu and use vegetable stock concentrate instead of chicken stock.

Can I prepare the tabbouleh ahead of time?

Absolutely. The tabbouleh can be made a day in advance and stored in the fridge. Add the vinaigrette just before serving.