Italian chicken and couscous salad with chickpea soup

Italian chicken and couscous salad with chickpea soup

4.0 8 rating

Przygotowanie 30 min

Czas całkowity 1 godz. 10 min

4 portions

Składniki

Chunky basil pesto dip dressing

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

Warm chicken salad and chickpea soup

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

Poziom trudności

średni

Wartości odżywcze na 1 portion

Sód 1164.4 mg

Białko 52.2 g

Kalorie 4472.5 kJ / 1064.9 kcal

Tłuszcz 71.6 g

Błonnik 18.3 g

Tłuszcz nasycony 12.8 g

Węglowodany 47.4 g

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Dostępny w

Everyday cooking for Thermomix families 114 Przepisów
Australia i Nowa Zelandia

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