Harissa chicken with bulgur wheat
Bulgur is easy to cook and a great alternative to refined grains. It’s high in fibre and nutrient-rich, so good for your gut, digestion and heart health. Serve it with stews, or use it in salads or as a nutritious alternative to rice. This recipe is a favourite with my kids!
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Prep:15 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 500
-
fat 13g
-
saturates 1g
-
carbs 50g
-
sugars 0g
-
fibre 11g
-
protein 40g
-
salt 0.44g
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , thinly sliced
- 250g chicken mini fillets
- 2 tbsp rose harissa paste , to taste
- 2 tbsp tomato purée
- 1 red pepper , finely chopped
- 150g bulgur wheat , rinsed and drained
- 160g green beans , roughly chopped
- 1/2 lemon , juiced
- Small handful of coriander , chopped, or leaves left whole
- 80g pomegranate seeds
Method
Heat the oil in a pan over a medium heat. Fry the garlic for 2-3 mins until golden, being careful not to burn it. Add the chicken and brown it for a few minutes. Stir in the harissa and tomato purée.
Add the chopped pepper and cook, stirring well, for a few minutes.
Stir in the drained bulgur wheat, a pinch of salt and 300ml boiling water. Bring to a simmer, put the lid on the pan and cook for 5 mins.
Lift the lid and lay the green beans on top, cover again, and cook for 5 mins. Remove from the heat and leave covered for another 5 mins.
Uncover, squeeze over the lemon juice and mix well. Garnish with the coriander and pomegranate seeds.
