Quinoa & Courgette Tabouleh with Harissa Chicken
350g chicken fillets
4 tbsp. harissa pasta
2 medium courgettes, sliced
1 tbsp. olive oil
4 sprigs mint
4 sprigs coriander
2 spring onions
1 tbsp. coconut oil
Brush the chicken fillets with the harissa paste and let them stand for a moment.
Cook the quinoa according to the instructions on the 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 zucchini 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 and a side salad.