Italian chicken and couscous salad with chickpea soup

Italian chicken and couscous salad with chickpea soup

4.0 8 valutazioni

Prep. 30min

Totale 1h 10min

4 portions

Ingredienti

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

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 1164.4 mg

Proteine 52.2 g

Calorie 4472.5 kJ / 1064.9 kcal

Grassi 71.6 g

Fibre 18.3 g

Grassi saturi 12.8 g

Carboidrati 47.4 g

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Presente anche in

Everyday cooking for Thermomix families 114 ricette
Australia e Nuova Zelanda

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