Heat the tabbouleh according to the instructions on the packaging and let it cool.
Mix 1 tbsp of olive oil with 2 tsp of Ras-el-Hanout, add chickpeas. Bake them for 10-15 minutes at 180°C and the last 5 minutes using the grill function.
Marinate 2 chicken fillets in the remaining olive oil and spice mix. Bake in the preheated oven for 15-20 minutes at 190°C, let cool and cut into slices.
Arrange the tabbouleh in a bowl. Place the chicken slices on top. Decorate with raisins, roasted chickpeas and sprinkle with fresh coriander and mint.
