Italian chicken and couscous salad with chickpea soup
TM6 TM5

Italian chicken and couscous salad with chickpea soup

5.0 (2 ratings)

Ingredients

Chunky basil pesto dip dressing

  • 50 g Parmesan cheese, crust removed and cut into cubes (3 cm)
  • 1 garlic clove
  • 40 g fresh basil leaves
  • 20 g fresh flat-leaf parsley, leaves only
  • 160 g raw cashews
  • 1 - 2 tbsp white wine vinegar, to taste
  • 110 g extra virgin olive oil
  • 100 g lemon juice (approx. 2 lemons)

Warm chicken salad and chickpea soup

  • 400 g pumpkin, peeled and cut into cubes (1 cm)
  • 550 g chicken breast fillet, cut into cubes (2 cm)
  • 160 g couscous, rinsed and drained
  • 150 g dried chickpeas
  • 1 - 1 ½ tbsp Vegetable stock paste (see Tips)
  • 2 brown onions (approx. 300 g), cut into quarters
  • 20 g olive oil
  • 2 carrots (approx. 240 g), cut into pieces
  • 3 - 4 garlic cloves
  • 200 g turnip, cut into pieces
  • 1100 g water
  • 60 g pine nuts or raw cashews, toasted
  • 150 - 200 g fresh baby spinach leaves
  • 2 tbsp pitted black olives or Kalamata olives, sliced
  • 1 Lebanese cucumber, peeled and cut into pieces
  • 250 g cherry tomatoes (1 punnet), cut into halves
  • 5 sprigs fresh flat-leaf parsley, leaves only
  • ½ tsp sea salt, to taste
  • 2 pinches ground black pepper, to taste

Nutrition
per 1 portion
Calories
4472.5 kJ / 1064.9 kcal
Protein
52.2 g
Carbohydrates
47.4 g
Fat
71.6 g
Saturated Fat
12.8 g
Fibre
18.3 g
Sodium
1164.4 mg

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