Moroccan chicken and couscous salad with sweet potato soup
TM6 TM5

Moroccan chicken and couscous salad with sweet potato soup

4.3 (46 ratings)

Ingredients

Capsicum and sun-dried tomato dressing

  • 30 g Parmesan cheese, cut into pieces (3 cm)
  • 1 garlic clove
  • 100 g sun-dried tomatoes or semi sun-dried tomatoes, drained
  • ½ red capsicum, deseeded and cut into quarters
  • 120 g raw cashew nuts
  • 70 g olive oil
  • 20 g white vinegar
  • 100 g lemon juice (approx. 2-3 lemons)

Moroccan chicken salad and sweet potato soup

  • 400 g pumpkin, peeled and cut into cubes (1 cm)
  • 520 g chicken breast fillets, cut into cubes (2 cm)
  • 160 g couscous, rinsed and drained
  • 4 sprigs fresh coriander, leaves only
  • 520 g sweet potatoes, peeled and cut into pieces (4-5 cm)
  • 130 g dried red lentils
  • 1250 g water
  • 2 tbsp Vegetable stock paste (see Tip)
  • ⅛ tsp sea salt, to taste
  • ⅛ tsp ground black pepper, to taste
  • 150 - 200 g fresh baby spinach leaves
  • 50 g dried cranberries or raisins (approx. 2 tbsp)
  • 8 dried apricots, cut into pieces
  • 6 sprigs fresh mint or fresh coriander, leaves only, finely chopped
  • 3 spring onions/shallots, cut into thin slices
  • 400 g canned chickpeas or canned kidney beans, rinsed and drained (approx. 250 g after draining)
  • 7 fresh basil leaves, finely torn, for garnishing

Nutrition
per 1 portion
Calories
3083.6 kJ / 734.2 kcal
Protein
42.4 g
Carbohydrates
72.1 g
Fat
27.2 g
Saturated Fat
5.2 g
Fibre
17.6 g
Sodium
472.2 mg

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