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1 Moroccan chicken and couscous salad with sweet potato soup

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Moroccan chicken and couscous salad with sweet potato soup

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Ingredients

6 portion(s)

Capsicum and sun-dried tomato dip dressing

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

Warm Moroccan chicken salad and red lentil 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 split lentils
  • 1250 g water
  • 2 tbsp Vegetable stock paste (see tips_
  • ⅛ tsp sea salt, to taste
  • ⅛ tsp ground black pepper, to taste
  • 150-200 g fresh baby spinach leaves
  • 50 g dried cranberries (approx 2 tbsp) or raisins (approx. 2 tbsp)
  • 8 dried apricots, cut into pieces
  • 3 sprint onions/shallots, finely sliced
  • 6 sprigs fresh mint, leaves only, finely chopped or fresh coriander, leaves only, finely chopped
  • 400 g canned chickpeas, rinsed and drained or canned kidney beans, rinsed and drained
  • 7 fresh basil leaves, finely torn, for garnishing
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Recipe's preparation

    Capsicum and sun-dried tomato dip

  1. Place Parmesan and garlic into mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

  2. Add sun-dried tomatoes, capsicum, cashew nuts, 20 g of the oil and 10 g of the vinegar and chop Turbo/1 sec/5 times, or until a rough yet evenly chopped consistency is achieved. Scrape down sides of mixing bowl with spatula.

  3. Add lemon juice, remaining 50 g of the oil and 10 g of the vinegar and mix 5 sec/speed 6. Transfer dressing into a jug and set aside. Clean and dry mixing bowl.

    4. Warm Moroccan chicken salad and red lentil soup

  4. Place Varoma dish into position then weigh pumpkin and chicken into it. Insert Varoma tray, then line with a piece of wet, well-rung baking paper. Weigh couscous onto Varoma tray, then spread couscous evenly over tray with spatula. Set Varoma aside.

  5. Place coriander into mixing bowl and chop 2 sec/speed 7.

  6. Add sweet potato, red lentils, water, stock paste, salt and pepper into mixing bowl. Place a serving bowl onto mixing bowl lid and weigh spinach and dried cranberries or raisins into it. Set serving bowl aside. Place Varoma into position and cook 17 min/Varoma/speed 1.

  7. Arrange apricots, mint or coriander, spring onions/shallots and chickpeas or kidney beans into serving bowl.

  8. Lightly stir pumpkin and chicken with spatula to ensure even cooking, then secure Varoma lid and cook for a further 7-8 min/Varoma/speed 1, or until chicken is cooked through. Remove Varoma and transfer chicken, pumpkin and couscous into serving bowl with other salad ingredients. Pour over reserved sun-dried tomato dressing and combine.

  9. Insert measuring cup and blend 30 sec/speed 4-7, increasing speed gradually. Transfer soup into a ThermoServer and adjust seasoning to taste. Garnish soup with basil leaves and serve hot, followed by the salad.

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Accessories you need

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Tip

This recipe is featured in the Cooking with Varoma cooking class. 

TM31 users can create a similar layered Varoma meal by making the Warm chicken pumpkin and couscous salad and Chickpea soup both found on Recipe Community.

Please refer to The Basic Cookbook for the Vegetable stock paste recipe.

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Comments

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  • Now that was a disaster! Fun to make? Very much...

    Submitted by kemmec on 24. August 2018 - 07:48.

    Now that was a disaster! Fun to make? Very much so.
    The soup: So bland no-one at the table bothered to finish it.
    Salad: So sweet it should have been a dessert. I have seen many comments that "even the children loved it". No surprise there given the result.

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  • Yummy

    Submitted by caroldupreez on 7. December 2016 - 08:00.

    Yummy

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  • Awewsome!! Loved it

    Submitted by Miricol2002 on 31. October 2016 - 22:04.

    Awewsome!! Loved it fresh,

    healthy and delicious

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  • Like a Burst of Flavours in

    Submitted by smithjol on 14. December 2015 - 21:19.

    Like a Burst of Flavours in your mouth!

    Great taste.  Even the kids enjoyed it.

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  • Hi cbr mum, Please use 1000

    Submitted by Thermomix in Australia on 4. November 2015 - 11:24.

    Hi cbr mum,

    Please use 1000 g

    Kind regards,

    Thermomix Head Office

    Thermomix Head Office

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  • If I didn't want to make the

    Submitted by cbr_mum on 3. November 2015 - 14:29.

    If I didn't want to make the soup, how much water should I add to the mixing bowl for step 6?

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  • Great recipe. Very tasty.

    Submitted by ThermoAbbott on 27. April 2015 - 22:37.

    Great recipe. Very tasty. Even got the tick of approval from the hubby who doesn't like pumpkin tmrc_emoticons.-)

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  • pretty good!

    Submitted by melissabl on 28. February 2015 - 23:14.

    pretty good!

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  • :)this is delicious! healthy

    Submitted by Scouse on 28. February 2015 - 18:09.

    tmrc_emoticons.)this is delicious! healthy and filling - lentils in the soup

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  • Hi laurad2301, The TM5 holds

    Submitted by Thermomix in Australia on 7. February 2015 - 21:24.

    Hi laurad2301,

    The TM5 holds a higher volume capacity than the TM31, so recipes that are meant for the TM5 should not be directly used in the TM31.

    Thermomix Head Office

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  • Why can't TM5 recipes be made

    Submitted by laurad2301 on 6. February 2015 - 21:40.

    Why can't TM5 recipes be made in the TM31?

    @Maxmadeit - the recipe calls for dried red split lentils.

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  • I'm wondering where the

    Submitted by Maxmadeit on 19. January 2015 - 13:46.

    I'm wondering where the lentils are in this recipe????

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