Spicy Harissa Chicken Bowls with Bulgur Tabbouleh and Feta

These harissa chicken bowls are a Middle Eastern-inspired delight that brings together smoky, spicy chicken and a fresh, herby tabbouleh. The tabbouleh features chewy bulgur wheat studded with crisp cucumber, juicy tomato and fragrant dill, all tossed in a bright Greek vinaigrette. Topped with crumbled feta and a final drizzle of dressing, every bite is a balance of textures and bold flavors.

Perfect for a quick weeknight dinner, this recipe comes together in under 30 minutes. The chicken is seasoned with a Tunisian spice blend and harissa powder for a warm, smoky kick, while the tabbouleh provides a cool, refreshing contrast. Serve it in bowls for a satisfying meal that’s as beautiful as it is delicious.

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Ingredients

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 unit Persian 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 the bulgur, chicken stock concentrate, 1 cup water, ½ teaspoon harissa powder (you’ll use more later) and a pinch of salt (about ½ teaspoon). 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 the heat until ready to use.
2. While the bulgur cooks, wash and dry all produce. Trim and finely dice the Persian cucumber. Finely dice the Roma tomato. Pick the dill fronds and mince them.
3. Pat the chicken breast strips dry with paper towels. Season with the Tunisian spice blend, 1 teaspoon harissa powder and a generous pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
4. Drain any excess liquid from the bulgur if necessary. Stir in ½ tablespoon butter. Transfer the bulgur to a large bowl and add the cucumber, tomato, half the feta and minced dill (start with half and add more to taste). Toss with half the Greek vinaigrette. Taste and season with salt and pepper. Divide the tabbouleh between bowls, top with the harissa chicken and drizzle with the remaining vinaigrette. Sprinkle with the remaining feta and serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa or couscous. Adjust cooking time and liquid according to the grain’s package instructions.

What can I use instead of Greek vinaigrette?

A simple lemon-oregano vinaigrette (olive oil, lemon juice, dried oregano, salt and pepper) works well as a substitute.

Is this recipe gluten-free?

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