
Devices & Accessories
Italian chicken and couscous salad with chickpea soup
Prep. 30min
Total 1 h 10min
4 portions
Ingredients
Chunky basil pesto dip dressing
-
Parmesan cheese crust removed and cut into cubes (3 cm)50 g
-
garlic clove1
-
fresh basil leaves40 g
-
fresh flat-leaf parsley leaves only20 g
-
raw cashews160 g
-
white wine vinegar to taste1 - 2 tbsp
-
extra virgin olive oil110 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 drained160 g
-
dried chickpeas150 g
-
Vegetable stock paste (see Tips)1 - 1 ½ tbsp
-
brown onions (approx. 300 g), cut into quarters2
-
olive oil20 g
-
carrots (approx. 240 g), cut into pieces2
-
garlic cloves3 - 4
-
turnip cut into pieces200 g
-
water1100 g
-
pine nuts or raw cashews, toasted60 g
-
fresh baby spinach leaves150 - 200 g
-
pitted black olives or Kalamata olives, sliced2 tbsp
-
Lebanese cucumber peeled and cut into pieces1
-
cherry tomatoes (1 punnet), cut into halves250 g
-
fresh flat-leaf parsley leaves only5 sprigs
-
sea salt to taste½ tsp
-
ground black pepper to taste2 pinches
Nutrition per 1 portion
Calories
1064.9 kcal /
4472.5 kJ
Protein
52.2 g
Fat
71.6 g
Carbohydrates
47.4 g
Fiber
18.3 g
Saturated fat
12.8 g
Sodium
1164.4 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Beetroot salad
10min
Meatloaf with red sauce
1 h 15min
Fish fillets with fresh corn polenta
1 h 5min
Indian-style fish with yoghurt sauce, potatoes and vegetables
No ratings
Spelt and chicken salad
1 h 15min
Sauerkraut salad
10min
Yoghurt soup with chickpeas and garlic chilli oil
50min
Fennel, asparagus and camembert salad
30min
Chicken San Fernando
55min
Pasta primavera
1 h
Fish and mixed vegetable parcels
1 h 15min
Chicken velouté meal
40min