Spicy Harissa Chicken Bowls
over Tabbouleh with Feta & Greek Vinaigrette
- Milk
- Eggs
- Wheat
We’re big fans of the ubiquitous grain bowl in all its forms, but we have to admit: This one’s extra-special. This version stars homemade tabbouleh—a grain salad with cucumber, tomato, scallions, feta, and dill studded throughout bulgur—a hearty whole grain that’s long been a staple of both Middle Eastern and Mediterranean cuisines. It turns ultra-fluffy when cooked, making it a perfect base for saucy braises and stir-fries, and great for bulking out salads and bowls, like this one. The best part, though? Bulgur is a nutritional powerhouse—with a variety of vitamins and minerals such as iron and calcium. It also contains insoluble fiber which helps speed up digestion. Not to mention, bulgur has fewer calories per serving than white rice, is low in total fat, and has zero saturated fat or cholesterol. Topping the bowl, there’s smoky, harissa-spiced chicken and a drizzle of Greek vinaigrette. It doesn’t get much better than this!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chopped Chicken Breast
1 unit
Chicken Stock Concentrate
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
1 tablespoon
Harissa Powder
1 unit
Tomato
½ cup
Bulgur Wheat
(Contains: Wheat)
¼ ounce
Dill
1 tablespoon
Tunisian Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• While bulgur cooks, wash and dry produce. • Trim and finely dice cucumber. Finely dice tomato. Pick and mince fronds from dill.
• 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 in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
• Drain any excess liquid from bulgur if necessary. Stir in ½ TBSP butter (1 TBSP for 4 servings) until melted. 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, flavorful spices, especially the harissa; some found it mild while others thought it quite spicy 🌶️.
- Ease of prep: Quick and easy to make, though some struggled with the small chicken pieces sticking to paper towels.
- Suggestions: Consider adding lemon juice or a creamy sauce like tzatziki; some preferred less cucumber or smaller diced pieces.
- Leftovers: Several enjoyed it cold the next day as a refreshing salad; great for meal prep.
- Portions: Some found it very filling, while others wished for more bulgur or chicken in the mix.
