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Spiced bulgur pilaf with fish

Spiced bulgur pilaf with fish

A star rating of 4.8 out of 5.37 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
Nutrition: per serving
low inkcal416
low insalt1g


  • 1 tbsp olive oil
  • 2 onions , finely sliced
  • 3 carrots , grated
  • 2 tsp cumin seed
  • 2 tbsp harissa
  • 200g bulgur wheat
  • 6 dried apricots , chopped
  • 700ml weak chicken stock (we made using 1 stock cube)
  • 200g baby spinach
  • 4 firm white fish fillets
  • 4 thin lemon slices


  • STEP 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, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, November 2012

Goes well with


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A star rating of 4.8 out of 5.37 ratings

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