Name: Harissa-Grilled Chicken Thigh with Warm Quinoa Tabbouleh, Roasted Brussels & Pomegranate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Cuisine: North African–Mediterranean fusion
Ingredients: 1 piece (about 140 g) boneless skinless chicken thigh; 2 tsp (adjust for heat) harissa paste; 1/2 cup (about 90 g) cooked quinoa; 1/3 cup (about 10 g) flat-leaf parsley, finely chopped; 1/4 cup (about 30 g) cucumber, diced; 6–8 pieces (about 55 g) Brussels sprouts, small, halved; 2 tbsp (about 20 g) pomegranate arils; 1 tbsp (15 ml) — for dressing extra-virgin olive oil; 1 tbsp (about 15 ml) lemon juice; 1 tsp lemon zest; 1/2 clove garlic, minced; 1 tbsp (about 7 g) toasted slivered almonds; 1 tsp (optional; pantry) olive oil (for roasting/searing)

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