Harissa Chicken Bowls with Tabbouleh and Feta

These harissa chicken bowls bring together bold North African spices and the bright, herby flavors of a classic tabbouleh. Juicy chicken strips are seasoned with a Tunisian spice blend and fiery harissa, then pan-seared until golden. The tabbouleh is made with fluffy bulgur wheat, crisp cucumber, ripe tomato, and plenty of fresh dill, all tossed in a zesty Greek vinaigrette.

To finish, crumbled feta cheese adds a creamy, salty contrast to the spicy chicken. This bowl is a complete meal that’s as satisfying as it is vibrant—perfect for a quick weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine bulgur, stock concentrate, 1 cup water, 1/2 teaspoon harissa powder (you’ll use more later), and salt (about 1/2 teaspoon). Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
2. While bulgur cooks, wash and dry produce. Trim and finely dice cucumber. Finely dice tomato. Pick and mince fronds from dill.
3. Pat chicken dry with paper towels; season with Tunisian Spice Blend, 1 teaspoon harissa powder (be sure to measure), and a big pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
4. Drain any excess liquid from bulgur if necessary. Stir in 1/2 tablespoon butter until melted. Transfer to a large bowl along with cucumber, tomato, half the feta, and minced dill to taste (start with half and add more if desired). Toss with half the vinaigrette. Taste and season with salt and pepper. Divide tabbouleh between bowls, top with harissa chicken, drizzle with remaining vinaigrette, and sprinkle with remaining feta.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or couscous work well as substitutes. Adjust cooking time and liquid according to package directions.

Is this recipe gluten-free?

No, bulgur is a wheat product. To make it gluten-free, use quinoa or rice and ensure the stock concentrate and vinaigrette are gluten-free.

How do I store leftovers?

Store the tabbouleh and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently and enjoy tabbouleh cold or at room temperature.