Harissa Chicken Tabbouleh Bowls with Creamy Feta Sauce

This vibrant bowl brings together the best of Middle Eastern-inspired flavors in one satisfying meal. A base of lemony bulgur wheat is studded with cucumber, tomato, scallions and cilantro, then topped with harissa-spiced chicken and a creamy feta sauce. It’s a hearty, fresh and spicy dish that’s perfect for a quick weeknight dinner.

The bulgur cooks up tender and fluffy, absorbing the bright lemon dressing. The chicken gets a kick from harissa powder, while the feta sauce adds a cool, tangy finish. Every bite is a balance of textures and tastes-crunchy vegetables, juicy chicken and creamy sauce.

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Ingredients

1 unit Super Select CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

3 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest the lemon, then quarter it. Finely dice half the cucumber (use the whole cucumber for 4 servings). Finely dice the tomato. Trim and thinly slice the scallions. Finely chop the cilantro.
2. In a small pot, combine the bulgur, 1 cup water (2 cups for 4 servings), 1/2 teaspoon harissa powder (1 teaspoon for 4 servings) and 1/2 teaspoon salt (1 teaspoon for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until the water is absorbed and the bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
3. Meanwhile, in a small bowl, combine the sour cream, 2 tablespoons feta cheese (4 tablespoons for 4 servings) and a large drizzle of olive oil. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
4. Pat the chicken dry with paper towels. Season all over with 1/2 teaspoon harissa powder (1 teaspoon for 4 servings), salt and pepper. Use more harissa if you like extra heat. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. If the chicken browns too quickly, lower the heat to medium.
5. While the chicken cooks, squeeze the juice from half the lemon into a large bowl. Whisk in the lemon zest, 2 tablespoons olive oil (4 tablespoons for 4 servings) and 1/4 teaspoon salt (1/2 teaspoon for 4 servings). If necessary, drain any excess water from the cooked bulgur. Add the bulgur to the bowl with the dressing, 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 between bowls or plates. Top with the cooked chicken. Drizzle the feta sauce over the top and sprinkle with the remaining cilantro. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking times accordingly.

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 contains wheat. For a gluten-free option, use quinoa or rice.