Harissa Lamb and Olive Bulgur


  • 1 tablespoon hot paprika
  • 1 tablespoon Rred wine vinegar
  • 2 teaspoons minced garlic
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 8 ounces lamb tenderloin, sliced into 1/4-inch thick strips
  • 1 1/3 cups low sodium chicken broth
  • 1 cup medium grain bulgur
  • 2 tablespoons olive oil
  • 2 cups Japanese eggplant, diced (1/4-inch)
  • 1 1/2 cups zucchini, diced (1/4-inch)
  • 1 cup California Black Ripe Olives, sliced
  • 3/4 cup canned chickpeas, rinsed and drained
  • 1/2 cup green onions, chopped
  • 1/4 cup mint, chopped
  • 2 tablespoons lemon juice


  1. Combine paprika, vinegar, garlic, 1/2 teaspoon salt, cumin and cardamom in a medium sized bowl.
  2. Toss lamb in mixture until evenly coated, cover and set aside for 1 hour.
  3. Bring chicken broth to a boil in a small saucepan.
  4. Stir in bulgur, cover and simmer for 20 minutes over low heat.
  5. Remove cover, fluff with a fork and set aside.
  6. Heat oil in a large sauté pan over medium high heat. Add lamb and brown for 2-3 minutes.
  7. Stir in eggplant and continue cooking for 3-4 minutes until golden.
  8. Add zucchini, California Ripe Olives, chickpeas and remaining salt and heat through.
  9. Remove from heat and toss in bulgur, green onions, mint and lemon juice. Serve hot or room temperature.

    Serving suggestion: Garnish with a dash of hot paprika and serve with plain yogurt.