Moroccan chicken and couscous salad with sweet potato soup
TM6 TM5

Moroccan chicken and couscous salad with sweet potato soup

4.2 (84 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)
  • sea salt, to taste
  • ground black pepper, to taste
  • 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

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

Show all