Chickpea and couscous soup withturkey breast
Find out how to make this warming recipe of chickpea soup and couscous with rosemary!
1 pack of AIA Aequilibrium herb-flavoured turkey breast
1 rosemary sprig
3 small sage leaves
500 g jar of chickpeas
4 cherry tomatoes
200 g couscous
Extra virgin olive oil
On cold winter days, what could be better than a warm comforting soup? This is why we are presenting this recipe for rosemary-flavoured chickpea and couscous soup with turkey breast and herbs. You will be seduced by its delicate yet intense flavour. The light and tasty AIA Aequilibrium herb-flavoured turkey breast pairs up perfectly with chickpeas, couscous and cherry tomatoes, making this a complete meal in a dish: a delicious solution for dinners and lunches.
Here is the quick and easy recipe for rosemary-flavoured chickpea and couscous soup, with turkey breast and herbs!
Finely chop the shallot, rosemary and sage and then gently fry this mixture in drizzle of extra virgin olive oil using a saucepan. Add the chickpeas, mix well and after a few minutes cover with water and add the tomatoes cut into halves.
When the water comes to the boil, add salt and pepper to taste and pour in the couscous. Cut the AIA Aequilibrium herb-flavoured turkey breast into strips. When the couscous is cooked, turn off the heat and serve the soup garnished with the herb-flavoured turkey breast strips and a drizzle of olive oil. Enjoy!