![Italian chicken and couscous salad with chickpea soup Italian chicken and couscous salad with chickpea soup](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/E18EBC07-983B-4B0C-B519-B95F2F08AE65/Derivates/DCACD25C-7B8F-431C-AC78-320233BFAB37.jpg)
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Ingredients
Chunky basil pesto dip dressing
- 50 g Parmesan cheese, crust removed and cut into cubes (3 cm)
- 1 garlic clove
- 40 g fresh basil leaves
- 20 g fresh flat-leaf parsley, leaves only
- 160 g raw cashews
- 1 - 2 tbsp white wine vinegar, to taste
- 110 g extra virgin olive oil
- 100 g lemon juice (approx. 2 lemons)
Warm chicken salad and chickpea soup
- 400 g pumpkin, peeled and cut into cubes (1 cm)
- 550 g chicken breast fillet, cut into cubes (2 cm)
- 160 g couscous, rinsed and drained
- 150 g dried chickpeas
- 1 - 1 ½ tbsp Vegetable stock paste (see Tips)
- 2 brown onions (approx. 300 g), cut into quarters
- 20 g olive oil
- 2 carrots (approx. 240 g), cut into pieces
- 3 - 4 garlic cloves
- 200 g turnip, cut into pieces
- 1100 g water
- 60 g pine nuts or raw cashews, toasted
- 150 - 200 g fresh baby spinach leaves
- 2 tbsp pitted black olives or Kalamata olives, sliced
- 1 Lebanese cucumber, peeled and cut into pieces
- 250 g cherry tomatoes (1 punnet), cut into halves
- 5 sprigs fresh flat-leaf parsley, leaves only
- ½ tsp sea salt, to taste
- 2 pinches ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 4472.5 kJ / 1064.9 kcal
- Protein
- 52.2 g
- Carbohydrates
- 47.4 g
- Fat
- 71.6 g
- Saturated fat
- 12.8 g
- Fiber
- 18.3 g
- Sodium
- 1164.4 mg
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