Quinoa and Courgette Tabbouleh with Harissa Chicken

Hearty meal with a kick. The harissa gives depth and flavour to this warming dish.
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Print Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Tunisian
Keyword: Dairy Free, Gluten Free, High Protein, Main Course
Servings: 4 Servings
Calories: 456kcal

Ingredients 

  • 350 grams Chicken Fillets
  • 4 tbsp Harissa Pasta
  • 300 grams Quinoa
  • 2 Medium Courgettes (Sliced)
  • 1 tbsp Olive Oil
  • 4 Sprigs Mint
  • 4 Sprigs Coriander
  • 2 Spring Onions
  • 1 Lemon
  • 1 tbsp Coconut Oil
UK Measurements – US Measurements

Instructions

  • Brush the chicken fillets with the harissa paste and let them stand for a moment.
  • Cook the quinoa according to the instructions on packaging.
  • Heat the oil in a pan and fry the sliced courgette, for 4-5 minutes until browned.
  • Coarsely chop the herbs and spring onion, and mix with the fried courgette and quinoa.
  • Zest the lemon and squeeze the juice. Mix this with the quinoa and season the tabouleh with salt and pepper.
  • Heat the oil in a pan over medium-high heat and fry the chicken fillets until brown and cooked through. Cut them into slices.
  • Divide the tabbouleh between plates and serve with the chicken.

Notes

Nutrition

Calories: 456kcal | Carbohydrates: 68g | Protein: 33g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 81mg | Potassium: 911mg | Fiber: 7g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 33mg | Calcium: 69mg | Iron: 5mg
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