Harissa chicken with bulgur wheat
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- 2 garlic clovesthinly sliced
- 250g chicken mini fillets
- 2 rose harissa pasteto taste
- 2 tbsp tomato purée
- 1 red pepperfinely chopped
- 150g bulgur wheatrinsed and drained
- 160g green beansroughly chopped
- 1/2 lemonjuiced
- Small handful of corianderchopped, or leaves left whole
- 80g pomegranate seeds
Nutrition: per serving
- kcal500low
- fat13g
- saturates1g
- carbs50g
- sugars15g
- fibre11ghigh
- protein40g
- salt0.44g
Method
step 1
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.
step 2
Add the chopped pepper and cook, stirring well, for a few minutes.
step 3
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.
step 4
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.
step 5
Uncover, squeeze over the lemon juice and mix well. Garnish with the coriander and pomegranate seeds.
