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Italian chicken and couscous salad with chickpea soup

Italian chicken and couscous salad with chickpea soup
4.0 8 évaluations
Prép. 30min
Total 1h 10min
4 portions
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Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 1164.4 mg
Protides 52.2 g
Calories 4472.5 kJ / 1064.9 kcal
Lipides 71.6 g
Fibre 18.3 g
Graisses saturées 12.8 g
Glucides 47.4 g

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Également présenté dans

Everyday cooking for Thermomix families 114 Recettes
Australie et Nouvelle-Zélande

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