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Moroccan chicken and couscous salad with sweet potato soup
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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
- Fiber
- 17.6 g
- Sodium
- 472.2 mg
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