Dinner

Harissa Chicken with Bulgur Wheat, Pomegranate Seeds, and Fresh Herbs Recipe

Name: Harissa Chicken with Bulgur Wheat, Pomegranate Seeds, and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: North African
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

BySophie Carsel January 5, 2026January 5, 2026

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Introduction

Harissa chicken with bulgur wheat is a vibrant and flavorful dish that combines spicy North African harissa paste with tender chicken and nutty bulgur. It’s a comforting, one-pan meal perfect for weeknight dinners or casual gatherings.

A large silver pan filled with a colorful dish featuring three main layers: the bottom layer is a grain base with a warm orange hue mixed with small red and green bits, the middle layer includes bright green beans spread throughout, and the top layer has slices of golden brown cooked chicken, scattered red pomegranate seeds, and fresh green cilantro leaves. Next to the pan, there are two metal forks with worn wooden handles resting on a white speckled plate. Nearby, a small white bowl is full of shiny red pomegranate seeds, and a white bowl with fresh green cilantro sits in the upper right. The pan rests on a gray cloth with yellow stripes on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the olive oil in a pan over medium heat. Fry the sliced garlic for 2–3 minutes until golden, taking care not to burn it.
Step 2: Add the chicken mini fillets and brown them for a few minutes until cooked through on the outside.
Step 3: Stir in the rose harissa paste and tomato purée, coating the chicken well.
Step 4: Add the finely chopped red pepper and cook, stirring frequently, for a few minutes until it softens.
Step 5: Stir in the rinsed bulgur wheat along with a pinch of salt and 300ml of boiling water. Bring to a simmer.
Step 6: Cover the pan with a lid and cook the mixture for 5 minutes.
Step 7: Remove the lid and scatter the chopped green beans on top. Cover again and cook for another 5 minutes.
Step 8: Take the pan off the heat and leave it covered for an additional 5 minutes to allow the bulgur to absorb remaining moisture.
Step 9: Uncover the pan, squeeze over the lemon juice, and mix everything well to combine.
Step 10: Garnish with chopped or whole coriander leaves and sprinkle the pomegranate seeds on top before serving.

Tips & Variations

Adjust the amount of harissa paste depending on your preferred spice level.
Swap bulgur wheat with couscous or quinoa for a different texture.
Add toasted nuts like almonds or pine nuts for added crunch.
Use fresh lemon zest along with juice for a brighter citrus flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. Adding a splash of water before reheating helps maintain moisture.