Harissa Chicken on Jewelled Bulgur
with Charred Courgette and Mint Yoghurt
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
This delicious Harissa Chicken on Jewelled Bulgur has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Garlic Clove
1
Red Onion
1
Courgette
(May be present: Celery)
1
Medium Tomato
1
Mint
10
Chicken Stock Paste
120
Bulgur Wheat
(Contains: Cereals containing gluten)
210
Diced Chicken Thigh
37.5
Harissa Paste
40
Raisins
75
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
240
Water for the Bulgur
Nutrition Values
Utensils
Cooking Steps
Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Trim the courgette, halve lengthways and chop into small 2cm chunks. Chop the tomatoes into 1cm pieces. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the onion and cook until softened, 3-4 mins. Add the garlic and cook for 1 min. Stir in the water for the bulgur wheat (see ingredients for amount) and chicken stock paste, then bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Turn every couple of mins - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer to a bowl.
Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil. Once the oil is hot, add the diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, remove from the heat and let it cool slightly. Stir the harissa into the pan and coat the chicken. Fluff up the bulgur wheat using a fork and mix in the charred courgette, tomatoes, raisins and half the mint. Pop the yoghurt and remaining mint into a small bowl. Season with salt and pepper, then mix together.
Spoon the jewelled bulgur into bowls, then top with the harissa chicken. Add a dollop of mint yoghurt to finish. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The harissa chicken and jewelled bulgur deliver a well-balanced mix of spice, sweetness, and freshness that many find surprisingly delicious. The mint yoghurt is a popular finishing touch, helping to cool the heat from the harissa.
- Ease of prep: Most find this straightforward to cook, though several note it takes longer than the stated time due to the number of components. Chopping the courgette smaller than suggested can help it cook more evenly.
- Suggestions: Use only half the harissa if you prefer a milder heat, and add a squeeze of lemon juice to the bulgur to lift its flavour. Warming the charred courgette and tomatoes through before serving helps keep the dish hot to the table. Consider adding pomegranate seeds to the bulgur for extra texture and colour.
- Next-day meals: This dish works particularly well cold the next day, making it a great option for a packed lunch or work meal.
- Portions: Several reviewers felt the chicken portion was on the small side relative to the bulgur wheat; adding an extra thigh or two is a simple way to balance the ratio.
