Chicken Bulgur Bowl
with harissa tahini dressing
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
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.
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.
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.
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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