Spiced Turkey with Bulgur & Pomegranate Salad

Name: Spiced Turkey with Bulgur & Pomegranate Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tbsp Fresh dill, chopped; 2 tbsp Fresh parsley, chopped; 2 tbsp Fresh mint, chopped; 1 Lemon, zest and juice; 1 tbsp Harissa paste; 500 g Turkey breast fillets; 2 tbsp White wine or water; 250 g Bulgur wheat; 2 Tomatoes, chopped; ½ Cucumber, diced; 100 g Pomegranate seeds; Salt and black pepper to taste

Recipe GLPR1e869161ac5224

Middle Eastern

Main Course

40 min

461 cal

Servings: 4

Oven

Tender turkey breast rubbed with harissa and warm spices, baked in foil until juicy and cooked through. Served over a bright, herbaceous bulgur salad studded with fresh tomatoes, cucumber, and tart pomegranate seeds. A Mediterranean-inspired main with North African flair, naturally dairy-free and high in fiber.

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Ingredients

2 tbsp Fresh dill, chopped

2 tbsp Fresh parsley, chopped

2 tbsp Fresh mint, chopped

1 Lemon, zest and juice

1 tbsp Harissa paste

500 g Turkey breast fillets

2 tbsp White wine or water

250 g Bulgur wheat

2 Tomatoes, chopped

½ Cucumber, diced

100 g Pomegranate seeds

Salt and black pepper to taste

Directions

Preheat your oven to 400°F (200°C / 180°C fan). In a small bowl, combine half of the chopped dill, parsley, and mint with half of the lemon zest and juice, all of the harissa paste, and a pinch of salt and pepper. Rub this marinade evenly all over the turkey breast fillets and let them sit for at least 5 minutes, or up to 24 hours refrigerated if time allows.
Tear off a large sheet of aluminum foil and lay it on a baking tray. Place the marinated turkey and any remaining marinade in the center, then pour the wine or water over it. Cover with another layer of foil and seal by folding and crimping the edges tightly to create a closed parcel. Bake for 30 minutes until the turkey is cooked through, reaching an internal temperature of 165°F.
While the turkey bakes, cook the bulgur wheat according to the package instructions. Once tender, drain thoroughly and transfer to a serving bowl.
To the cooked bulgur, add the remaining fresh dill, parsley, and mint, along with the remaining lemon zest and juice. Toss gently to combine. Add the chopped tomatoes, diced cucumber, and pomegranate seeds, then season with salt and pepper to taste and mix well.
Carefully open the foil parcel and pour all the cooking juices into a small bowl. Slice the turkey into portions and arrange over the bulgur salad. Drizzle the reserved juices from the parcel over the top before serving.

Comments

Grocery List Plus Editorial Staff3.75

Harissa is the real catch here—it's not a standard Charlotte pantry item, and you'll need Harris Teeter or a specialty stop to find it, which adds friction to a weeknight. The turkey and bulgur cost out reasonably at maybe $3–$4 per serving, but pomegranate ($4–$5 for the fruit) and fresh herbs push that higher. The stated 40 minutes ignores the fact that seeding a pomegranate and prepping four herb varieties takes 10–15 minutes alone; budget 50–55 minutes total. The dish itself is fussy and needs to come together fresh—the salad wilts if it sits, and the turkey needs watching on the stovetop—so this is a same-night, focused-effort meal. It lands well for a special dinner or meal-prep if you already shop the international aisle, but not a throw-together weeknight.