Salmon Tabbouleh Bowls
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Salmon Tabbouleh Bowls

Salmon Tabbouleh Bowls

with Cilantro & Creamy Feta Sauce

We’re big fans of the ubiquitous grain bowl, but we have to admit: This one’s extra special. It’s a one-bowl feast that’s positively bursting with Middle Eastern–inspired flavors. The base is cucumber, tomato, scallions, cilantro, and feta with lemony bulgur—a hearty whole grain that’s long been a staple of both Middle Eastern and Mediterranean cuisines. Topping the bowl, there’s harissa-spiced chicken and a drizzle of creamy feta sauce. It doesn’t get much better than this!

Tags:
Protein Smart
Carb Smart
Spicy
Allergens:
Wheat
Milk
Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Mini Cucumber

1 unit

Tomato

2 unit

Scallions

¼ ounce

Cilantro

1 unit

Lemon

½ cup

Bulgur Wheat

(Contains Wheat)

1 tablespoon

Harissa Powder

1.5 tablespoon

Sour Cream

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

10 ounce

Salmon

(Contains Fish)

Not included in your delivery

Salt

Pepper

Olive Oil

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Nutrition Values

/ per serving
Calories820 kcal
Fat55 g
Saturated Fat13 g
Carbohydrate42 g
Sugar4 g
Dietary Fiber8 g
Protein40 g
Cholesterol120 mg
Sodium870 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.

Utensils

Zester
Small pot
Small Bowl
Paper Towel
Medium Pan
Large Bowl
Whisk

Instructions

Prep
1

• Wash and dry produce. • Zest and quarter lemon. Trim and finely dice cucumber. Finely dice tomato. Trim and thinly slice scallions. Finely chop cilantro.

Cook Bulgur
2

• In a small pot, combine bulgur, 1 cup water, 1⁄2 tsp harissa powder (you’ll use more later), and 1⁄2 tsp salt. (For 4 servings, use 2 cups water, 1 tsp harissa powder, and 1 tsp salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to use in step 5.

Make Feta Sauce
3

• Meanwhile, in a small bowl, combine sour cream, 2 TBSP feta (4 TBSP for 4 servings), and a large drizzle of olive oil. (You’ll use the remaining feta later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Chicken
4

• Pat chicken* dry with paper towels. Season all over with 1⁄2 tsp harissa powder (1 tsp for 4 servings), salt, and pepper. (Use more harissa powder if you like things spicy.) • Heat a large drizzle of olive oil in a medium pan (use a large pan for 4) over medium- high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, lower heat to medium. • Transfer to a cutting board to rest, 5 minutes.

Pat salmon* dry with paper towels. Swap in salmon for chicken; cook (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.

Make Tabbouleh
5

• Meanwhile, squeeze juice from half a lemon into a large bowl. Whisk in lemon zest, 2 TBSP olive oil, and 1⁄4 tsp salt. (For 4 servings, use juice from 1 whole lemon, 4 TBSP olive oil, and 1⁄2 tsp salt.) • If necessary, drain any excess water from cooked bulgur; stir bulgur into bowl with dressing along with cucumber, tomato, scallions, half the cilantro, and remaining feta. Taste and season with salt and pepper.

Finish & Serve
6

• Thinly slice chicken crosswise. • Divide tabbouleh between bowls or plates. Top with chicken. Drizzle with feta sauce and sprinkle with remaining cilantro. Serve with remaining lemon wedges on the side.

Serve salmon atop tabbouleh (no need to slice!).

Salmon is fully cooked when internal temperature reaches 145°.

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