Spiced bulghar pilaf with fish

Spiced bulghar pilaf with fish

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(25 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Use sustainable white fish in this North African-inspired rice one-pot with harissa and apricot - full of iron, fibre and 2 of your 5 -a-day

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal416
  • fat6g
  • saturates1g
  • carbs52g
  • sugars15g
  • fibre7g
  • protein37g
  • salt1g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp cumin seed
  • 2 tbsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 200g bulghar wheat
  • 6 dried apricot, chopped
  • 700ml weak chicken stock (we made using 1 stock cube)
  • 200g baby spinach
  • 4 firm white fish fillets
  • 4 thin lemon slices



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulghar and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.

  2. Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.

  3. Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulghar is tender. Season with pepper and serve.

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Comments (35)

toritori's picture

this was lovely-was a bit wary as bulgar ive had in the past has been bland but this was yummy!makes a big portion too!i used ground cumin, not seeds and added celery & pepper instead of aprictos -this would be good as a side or with diced chicken in too

wouldnt let me pick stars -5 from me!

stormyraincloud's picture

This is lovely. I used couscous, didn't have bulghar wheat, never heard of it to be honest, and it isn't something I usually have in, but couscous is, so...
Really tasty, didn't have apricots though, but don't think I'll bother with them. The harissa paste is wonderful, definitely make it again.

a_mann's picture

Amazing and super easy!

helena1980's picture

Brilliant recipe - easy and extremely tastey

picklestick's picture

Loved this. Very tasty. I also used half the amount of Harrisa and it still had a bit of spice, but not overpowering.

I had the left over mix with a fried egg for lunch the following day and it went very well with the egg.

yvonnelove's picture

Make this last night pretty much exactly to the recipe and it was delicious! I did add in a red pepper and didn't have cumin seeds so had to use ground cumin which didn't take from it. I will be making this again very soon!

nickythomas42's picture

This is absolutely delicious! A lovely combination and something interesting to do with white fish.

eleanormayo's picture

Made this last night for friends and we all loved it! I used veggie stock and left out the apricots (not a fan myself!). Would definitely recommend as a healthy, slightly unusual dish.

katiekates's picture

Delicious! So easy to make and such interesting textures and flavours. Perfect for a cold November night. Will definitely make this again, and soon!

maryechappell's picture

Liked this dish, different and interesting, but the harissa I get is very strong and I would only add 1 tsp for 4 people. Otherwise made it just as you said.

seonaid's picture

Really lovely.

ylowen's picture

Absolutely lovely. Made this with River Cobbler (£2 for 2 fillets) so a very cheap meal that tasted fantastic!

tonykerr's picture

Quick, easy and very tasty, added a tin of chickpeas too. Will certainly be making again.

lannie's picture

found this really quick and simple to make and tasted lovely!!
i didnt have any harrissa paste so i made a paste of crushed chilli (minus the seeds) corriander paste and cumin
also didnt have any apricots so used half a yellow pepper. loved it!

jweg1210's picture

Surprised nobody else has tried this yet - it is very good. As it was cooking my inarticulate 14yr old son commented that it was 'beautiful'. I forgot to buy bulghar wheat, but had giant couscous in the cupboard, which worked very well. And unless you are made of very stern stuff I'd only use 1 tbsp of harissa.


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