Courgette Tabbouleh With Harissa Chicken

About This Project


Serves approx. 6

  • 300g chicken fillets = 6 protein portions
  • 4 tbsp harissa pasta
  • 100g quinoa or 130g brown rice = 2 carbs
  • 1 large courgette, sliced
  • 1 tbsp olive oil
  • 4 sprigs mint
  • 4 sprigs coriander
  • 2 spring onions
  • 1 lemon


Brush the chicken fillets with the harissa paste and let them stand for a moment. To make the Tabbouleh: Cook the quinoa (or rice) according to the instructions on packaging.

Heat the half 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 (or rice).

Zest the lemon and squeeze the juice. Mix this with the quinoa (or rice) and season with salt and pepper.

Heat the remaining 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.

Serves 2 people