Roasted harissa red cabbage with coriander & almond bulgur

Combine almond- and raisin-studded bulgur wheat with roasted red cabbage flavoured with rose harissa. It’s great as a veggie main, or as a side to chicken

  • Prep:10 mins
    Cook:1 hrs
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 550
  • fat 24g
  • saturates 4g
  • carbs 58g
  • sugars 0g
  • fibre 10g
  • protein 21g
  • salt 0.6g


  • ½ red cabbage , sliced into 4 wedges
  • 2 tbsp olive oil
  • 2 tbsp rose harissa
  • 160g bulgur wheat
  • 10g coriander , finely chopped
  • 2 tbsp flaked almonds , toasted
  • 2 tbsp golden raisins (optional)
  • 150g low-fat natural yogurt
  • 1 lime , zested and juiced


  1. Heat the oven to 200C/180C fan/gas 6 and line a large roasting tray with baking parchment. Arrange the red cabbage wedges over the tray, then drizzle over 1 tbsp of the oil and all of the harissa. Season well. Massage the oil and harissa into the cabbage using your hands. Cover the tray with foil, then bake for 50 mins-1 hr, removing the foil halfway through.

  2. Meanwhile, cook the bulgur wheat following pack instructions. Stir through the remaining 1 tbsp oil, most of the coriander, the almonds and raisins (if using), then season with salt and pepper. Set aside.

  3. Mix the yogurt with the lime zest and juice, the rest of the coriander and some seasoning. Divide the bulgur between two bowls, top with roasted cabbage and drizzle over the yogurt.

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