Harissa Chicken Tabbouleh Bowls with Creamy Feta Dressing

This vibrant bowl brings together the best of Middle Eastern flavors in one satisfying meal. Tender chicken cutlets are seasoned with smoky harissa and pan-seared until golden, then served over a refreshing tabbouleh-style bulgur salad packed with cucumber, tomato, scallions and cilantro. A creamy feta sauce ties everything together with a tangy finish.

Perfect for a weeknight dinner, this recipe is both hearty and light. The bulgur wheat provides a nutty base, while the harissa adds a gentle kick. Feel free to adjust the spice level to your liking. Serve with lemon wedges for an extra burst of brightness.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

10 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lemon, then quarter it. Finely dice the cucumber and tomato. Thinly slice the scallions. Finely chop the cilantro.
2. In a small pot, combine the bulgur, 1 cup water, ½ teaspoon harissa powder and ½ teaspoon salt. Bring to a boil, then cover and reduce heat to low. Simmer until the water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat.
3. Meanwhile, in a small bowl, mix the sour cream, 2 tablespoons feta and a drizzle of olive oil. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper. Set aside.
4. Pat the chicken dry with paper towels. Season all over with ½ teaspoon harissa powder, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. If browning too quickly, reduce heat to medium. Transfer to a cutting board and let rest 5 minutes, then thinly slice crosswise.
5. Squeeze the juice from half the lemon into a large bowl. Whisk in the lemon zest, 2 tablespoons olive oil and ¼ teaspoon salt. If needed, drain any excess water from the cooked bulgur. Add the bulgur to the bowl along with the cucumber, tomato, scallions, half the cilantro and the remaining feta. Toss to combine. Taste and adjust seasoning with salt and pepper.
6. Divide the tabbouleh among bowls. Top with sliced chicken, drizzle with the feta sauce and sprinkle with the remaining cilantro. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

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

How do I store leftovers?

Store the tabbouleh and chicken separately in airtight containers in the refrigerator for up to 3 days. Add the feta sauce just before serving.

Is this recipe gluten-free?

No, bulgur wheat contains gluten. For a gluten-free version, use quinoa or rice.