Spiced bulgur pilaf with fish

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

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 416
  • fat 6g
  • saturates 1g
  • carbs 52g
  • sugars 15g
  • fibre 7g
  • protein 37g
  • salt 1g


  • 1 tbsp olive oil
  • 2 onions, finely sliced
  • 3 carrots, grated
  • 2 tsp cumin seeds
  • 2 tbsp harissa
  • 200g bulghar 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


  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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