Harissa Spiced Chicken Bowls with Bulgur Tabbouleh and Feta

This vibrant bowl brings together smoky, spiced chicken and a refreshing bulgur tabbouleh for a satisfying meal. The tabbouleh is packed with cucumber, tomato, scallions, feta and dill, all tossed with chewy bulgur. Topped with harissa-seasoned chicken and a drizzle of Greek vinaigrette, every bite is a balance of heat, tang and herbaceous freshness.

Perfect for a quick weeknight dinner, this recipe uses simple ingredients to create a dish that feels special. The harissa powder and Tunisian spice blend give the chicken a deep, warm heat, while the cool tabbouleh and creamy feta balance it beautifully. Serve it as a complete meal in a bowl-no sides needed!

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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 unit Mini CucumberView 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 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small saucepan, bring 1 cup water and a pinch of salt to a boil. Add the bulgur wheat, reduce heat to low, cover and simmer for 12-15 minutes until tender. Drain any excess water and fluff with a fork. Set aside to cool slightly.
2. While the bulgur cooks, prepare the chicken: In a medium bowl, combine the chopped chicken breast with harissa powder, Tunisian spice blend and a pinch of salt and pepper. Toss to coat evenly.
3. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
4. Meanwhile, dice the tomato and mini cucumber into small pieces. Finely chop the dill. In a large bowl, combine the cooked bulgur, tomato, cucumber, dill and half of the feta cheese. Add the chicken stock concentrate and Greek vinaigrette, then toss well to combine. Season with salt and pepper to taste.
5. To serve, divide the tabbouleh mixture between two bowls. Top with the cooked harissa chicken. Crumble the remaining feta cheese over the top and drizzle with any extra vinaigrette if desired. Enjoy warm or at room temperature.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or even brown rice. Adjust cooking times accordingly.

Is this recipe gluten-free?

No, bulgur wheat contains gluten. For a gluten-free version, use quinoa or rice and ensure your spice blends are gluten-free.

How can I make this dish vegetarian?

Replace the chicken with chickpeas or tofu. Season them with the same harissa and Tunisian spice blend, then pan-fry until crispy.