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Chicken Bulgur Bowl

Chicken Bulgur Bowl

with harissa tahini dressing

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Fresh tabbouleh-inspired salad, crispy falafel and a truly delicious tahini dressing combine for a recipe that delivers wholesome goodness in a bowl!

Tags:

Spicy

•Quick

Allergens:

Sesame

•Egg

•Mustard

•Sulphites

•Wheat

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

260 grams

Diced Irish Chicken Breast

2 sachet(s)

Tahini

(Contains: Sesame)

1 sachet(s)

Harissa Paste

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Cucumber

40 grams

Salad Leaves

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

120 grams

Bulgur Wheat

(Contains: Wheat May be present: Soya, Peanut, Nuts, Sesame)

1 sachet(s)

Vegetable Stock

1 unit(s)

Bell Pepper

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)3313 kJ

Energy (kcal)792 kcal

Fat40.3 g

of which saturates4.7 g

Carbohydrate64.8 g

of which sugars9.5 g

Dietary Fiber5.5 g

Protein47.6 g

Salt4.3 g

Potassium320.6 mg

Calcium21.4 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pot with Lid

•Grater

Cooking Steps

Cook the Bulgur

1

Pour 240ml water (per 2P) into a large pot, stir in the stock and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pot and remove from the heat.
Leave aside for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg

2

Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

Assemble the Sauce

3

In a bowl, mix the aioli, tahini and harissa paste with a drizzle of oil.
Season to taste with salt and pepper.
Loosen with a splash of water if required.

Warm the Falafel

4

Place a pan over medium-high heat with a drizzle of oil.
When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.

NOTE: Swapping to diced chicken? Add to the hot pan, season as instructed and fry until cooked through, 8-10 mins.

5

When the bulgur is cooked, stir through the bell pepper, cucumber, salad leaves, red wine vinegar with a glug of oil.
Season to taste with salt, pepper and sugar.

6

Divide the couscous salad between plates and top with the falafel.
Drizzle over the spicy tahini dressing.

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