Harissa Chicken Bowls over Tabbouleh

Name: Harissa Chicken Bowls over Tabbouleh with Feta & Greek Vinaigrette
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Bulgur Wheat; 1 tbsp Harissa Powder; 1 Cucumber; 1 Tomato; 1/4 oz Dill; 1 unit Chicken Stock Concentrate; 10 oz Chicken Breast; 1/2 cup Feta Cheese; 1 1/2 oz Greek Vinaigrette; 1 tbsp Tunisian Spice Blend; Salt; Black Pepper; 1 tsp Cooking Oil; 1/2 tbsp Butter

with Feta & Greek Vinaigrette

By Recipe0 System

We’re big fans of the ubiquitous grain bowl in all its forms, but we have to admit: This one’s extra-special. This Middle Eastern-inspired version stars homemade tabbouleh—a salad made from chewy, nutty bulgur that’s studded here with cucumber, tomato, scallions, feta, and dill. On top, there’s smoky, harissa-spiced chicken and a drizzle of Greek vinaigrette. It doesn’t get much better than this!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/2 cup Bulgur Wheat
1 tbsp Harissa Powder
1 Cucumber
1 Tomato
1/4 oz Dill
1 unit Chicken Stock Concentrate
10 oz Chicken Breast
1/2 cup Feta Cheese
1 1/2 oz Greek Vinaigrette
1 tbsp Tunisian Spice Blend
Salt
Black Pepper
1 tsp Cooking Oil
1/2 tbsp Butter

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

In a small pot, combine bulgur, stock concentrate, 1 cup water, ½ tsp harissa powder (you’ll use more later), and salt (we used ½ tsp). (For 4 servings, use 2 cups water and 1 tsp harissa powder; we used 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.

Keep covered off heat until ready to use in step 4.
2

While bulgur cooks, wash and dry all 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, 1 tsp harissa powder (be sure to measure), and a big pinch of salt and pepper. (Use remaining harissa powder for 4 servings.)

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
4

Drain any excess liquid from bulgur if necessary. Stir in ½ TBSP butter (1 TBSP for 4 servings). Transfer to a large bowl along with cucumber, tomato, half the feta, and minced dill to taste (start with half and add more from there if desired). Toss with half the Greek vinaigrette. Taste and season with salt and pepper.

Divide tabbouleh between bowls and top with harissa chicken. Top with remaining Greek vinaigrette and remaining feta. Serve.

From the same drawer

Related Recipes

Shawarma-Spiced Chickpea Couscous Bowls

medium

Buttery Barramundi

medium

Cranberry, Chicken & Kale Salad

medium

Turkish-Spiced Chicken in Apricot Sauce

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.