Moroccan chicken and couscous salad with sweet potato soup

Name: Moroccan chicken and couscous salad with sweet potato soup
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 30 g Parmesan cheese; 1 garlic clove; 100 g sun-dried tomatoes; ½ red capsicum; 120 g raw cashew nuts; 70 g olive oil; 20 g white vinegar; 100 g lemon juice; 400 g pumpkin; 520 g chicken breast fillets; 160 g couscous; 4 sprigs fresh coriander; 520 g sweet potatoes; 130 g dried red lentils; 1250 g water; 2 tbsp Vegetable stock paste; &frac18; tsp sea salt; &frac18; tsp ground black pepper; 150 - 200 g fresh baby spinach leaves; 50 g dried cranberries; 8 dried apricots; 6 sprigs fresh mint; 3 spring onions/shallots; 400 g canned chickpeas; sea salt; ground black pepper; 7 fresh basil

4.2 85 Bewertungen

Vorbereitung 20 Min

Gesamt 45 Min

6 portions

Zutaten

Capsicum and sun-dried tomato dressing

Parmesan cheese cut into pieces (3 cm)
30 g
garlic clove
1
sun-dried tomatoes or semi sun-dried tomatoes, drained
100 g
red capsicum deseeded and cut into quarters
½
raw cashew nuts
120 g
olive oil
70 g
white vinegar
20 g
lemon juice (approx. 2-3 lemons)
100 g

Moroccan chicken salad and sweet potato soup

pumpkin peeled and cut into cubes (1 cm)
400 g
chicken breast fillets cut into cubes (2 cm)
520 g
couscous rinsed and drained
160 g
fresh coriander leaves only
4 sprigs
sweet potatoes peeled and cut into pieces (4-5 cm)
520 g
dried red lentils
130 g
water
1250 g
Vegetable stock paste (see Tip)
2 tbsp
sea salt to taste
⅛ tsp
ground black pepper to taste
⅛ tsp
fresh baby spinach leaves
150 - 200 g
dried cranberries or raisins (approx. 2 tbsp)
50 g
dried apricots cut into pieces
8
fresh mint or fresh coriander, leaves only, finely chopped
6 sprigs
spring onions/shallots cut into thin slices
3
canned chickpeas or canned kidney beans, rinsed and drained (approx. 250 g after draining)
400 g
sea salt to taste
ground black pepper to taste
fresh basil leaves, finely torn, for garnishing
7