Harissa & Black Bean Salad

Name: Harissa & Black Bean Salad
Prep time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: Avocado; Avocados; Black Beans; Bulgur Wheat; Danish-style Feta; Fresh Coriander; Lemon; Lemons; Pesto Princess Harissa Paste; Red Bell Pepper; Red Bell Peppers; Red Onion; Red Onions; Salad Leaves; Sliced Pickled Jalapeños; Sour Cream

A medley of harissa-laced black beans and red pepper pieces are tossed with bulgur wheat and fresh salad leaves. This banging base is then topped with chunks of creamy avocado and tangy feta, dolloped with zesty sour cream, and garnished with fresh coriander. Fiery, filling, and fab!

Harissa & Black Bean Salad

with red bell pepper & bulgur wheat

4.6

72 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

BULGUR KING
Boil the kettle. Using a shallow bowl, submerge the Bulgur Wheat in 75ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
SPICY BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion, the pepper pieces, and the chopped jalapeños (to taste). Fry for 4-6 minutes until browned, shifting occasionally. Add the harissa paste (to taste), and the rinsed beans. Fry for 4-5 minutes until heated through and browned, shifting occasionally. Cover to keep warm and set aside.
AVO-CARDIO
Halve the Avocado and set aside the half containing the pip for another meal. Scoop out the avocado from the remaining half and drizzle with a squeeze of Lemon juice. Slice the avocado, season, and set aside.
ZESTY PREPPY
In a bowl, combine the Sour Cream, the juice from 1 Lemon wedge, the lemon zest, and seasoning.
SALAD LOADING…
Once the Bulgur Wheat is done, toss through the harissa-laced beans, the rinsed Salad Leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up a generous helping of the loaded bulgur and top with sliced Avocado and the crumbled feta. Dollop over the zesty Sour Cream and garnish with the chopped coriander. Serve with any remaining Lemon wedges. Fabulous, Chef!

Download the Recipe

Serves 2

BULGUR KING
Boil the kettle. Using a shallow bowl, submerge the Bulgur Wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
SPICY BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion, the pepper pieces, and the chopped jalapeños (to taste). Fry for 5-7 minutes until browned, shifting occasionally. Add the harissa paste (to taste), and the rinsed beans. Fry for 5-6 minutes until heated through and browned, shifting occasionally. Cover to keep warm and set aside.
AVO-CARDIO
Halve the Avocado and remove the pip. Scoop out the avocado flesh and drizzle with a squeeze of Lemon juice. Slice the avocado, season and set aside.
ZESTY PREPPY
In a bowl, combine the Sour Cream, the juice from 2 Lemon wedges, the lemon zest, and seasoning.
SALAD LOADING…
Once the Bulgur Wheat is done, toss through the harissa-laced beans, the rinsed Salad Leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up a generous helping of the loaded bulgur and top with sliced Avocado and the crumbled feta. Dollop over the zesty Sour Cream and garnish with the chopped coriander. Serve with any remaining Lemon wedges. Fabulous, Chef!

Download the Recipe

Serves 3

BULGUR KING
Boil the kettle. Using a shallow bowl, submerge the Bulgur Wheat in 225ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
SPICY BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion, the pepper pieces, and the chopped jalapeños (to taste). Fry for 5-7 minutes until browned, shifting occasionally. Add the harissa paste (to taste), and the rinsed beans. Fry for 5-6 minutes until heated through and browned, shifting occasionally. Cover to keep warm and set aside.
AVO-CARDIO
Halve the Avocados and set aside one of the halves containing the pip for another meal. Scoop out the Avocado from the remaining halves and drizzle with a squeeze of Lemon juice. Slice the avocado, season, and set aside.
ZESTY PREPPY
In a bowl, combine the Sour Cream, the juice from 3 Lemon wedges, the lemon zest, and seasoning.
SALAD LOADING…
Once the Bulgur Wheat is done, toss through the harissa-laced beans, the rinsed Salad Leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up a generous helping of the loaded bulgur and top with sliced Avocado and the crumbled feta. Dollop over the zesty Sour Cream and garnish with the chopped coriander. Serve with any remaining Lemon wedges. Fabulous, Chef!

Download the Recipe

Serves 4

BULGUR KING
Boil the kettle. Using a shallow bowl, submerge the Bulgur Wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.
SPICY BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion, the pepper pieces, and the chopped jalapeños (to taste). Fry for 6-8 minutes until browned, shifting occasionally. Add the harissa paste (to taste), and the rinsed beans. Fry for 6-8 minutes until heated through and browned, shifting occasionally. Cover to keep warm and set aside.
AVO-CARDIO
Halve the Avocados and remove the pips. Scoop out the Avocado flesh and drizzle with a squeeze of Lemon juice. Slice the avocado, season and set aside.
ZESTY PREPPY
In a bowl, combine the Sour Cream, the juice from 4 Lemon wedges, the lemon zest, and seasoning.
SALAD LOADING…
Once the Bulgur Wheat is done, toss through the harissa-laced beans, the rinsed Salad Leaves, a drizzle of olive oil, and seasoning.
TIME TO DINE!
Plate up a generous helping of the loaded bulgur and top with sliced Avocado and the crumbled feta. Dollop over the zesty Sour Cream and garnish with the chopped coriander. Serve with any remaining Lemon wedges. Fabulous, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Harissa & Black Bean Salad?

The preparation time for Harissa & Black Bean Salad with red bell pepper & bulgur wheat is between 25 and 40 minutes.

What is the total time required to make Harissa & Black Bean Salad with red bell pepper & bulgur wheat?

The total time required to make Harissa & Black Bean Salad with red bell pepper & bulgur wheat is between 35 and 50 minutes.

How many servings does Harissa & Black Bean Salad provide?

4 servings

What are the main ingredients in Harissa & Black Bean Salad?

Avocado, Avocados, Black Beans, Bulgur Wheat, Danish-style Feta, Fresh Coriander, Lemon, Lemons, Pesto Princess Harissa Paste, Red Bell Pepper, Red Bell Peppers, Red Onion, Red Onions, Salad Leaves, Sliced Pickled Jalapeños, Sour Cream

What is the nutritional information of Harissa & Black Bean Salad?

Calories: 865, Carbs: 102 grams, Fat: grams, Protein: 27.5 grams, Sugar: 15.3 grams, Salt: 936 grams

How do I prepare Harissa & Black Bean Salad?

BULGUR KING: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside. SPICY BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion, the pepper pieces, and the chopped jalapeños (to taste). Fry for 5-7 minutes until browned, shifting occasionally. Add the harissa paste (to taste), and the rinsed beans. Fry for 5-6 minutes until heated through and browned, shifting occasionally. Cover to keep warm and set aside. AVO-CARDIO: Halve the avocado and remove the pip. Scoop out the avocado flesh and drizzle with a squeeze of lemon juice. Slice the avocado, season and set aside. ZESTY PREPPY: In a bowl, combine the sour cream, the juice from 2 lemon wedges, the lemon zest, and seasoning. SALAD LOADING…: Once the bulgur wheat is done, toss through the harissa-laced beans, the rinsed salad leaves, a drizzle of olive oil, and seasoning. TIME TO DINE!: Plate up a generous helping of the loaded bulgur and top with sliced avocado and the crumbled feta. Dollop over the zesty sour cream and garnish with the chopped coriander. Serve with any remaining lemon wedges. Fabulous, Chef!