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Moroccan chicken and couscous salad with sweet potato soup
Niveau
La plupart de nos recettes sont simples, mais certaines sont un peu plus complexes : elles sont alors notées comme niveau « moyen » ou « difficile » et vous demanderont un peu plus de temps.
Temps de préparation
Ceci représente le temps de travail nécessaire pour préparer ce plat.
Temps total
Il s'agit du temps requis pour préparer ce plat du début à la fin : marinade, cuisson, refroidissement, etc.
Nombre de portions
Cela vous montre le nombre de portions compris dans cette recette.
Ingrédients
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)
- sea salt, to taste
- ground black pepper, to taste
- 7 fresh basil leaves, finely torn, for garnishing
- Infos nut.
- par 1 portion
- Calories
- 3083.6 kJ / 734.2 kcal
- Protides
- 42.4 g
- Glucides
- 72.1 g
- Lipides
- 27.2 g
- Graisses saturées
- 5.2 g
- Fibre
- 17.6 g
- Sodium
- 472.2 mg
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