Couscous with leftovers of Ave Natalina

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Couscous with leftovers of Ave Natalina

Name: Couscous with leftovers of Ave Natalina
Prep time: 30 min
Total time: 30 min
Yield: 6 Porções
Ingredients: 400 g Shredded poultry breast; 2 unit(s) Boiled egg; 2 unit(s) Sliced Tomatoes; 1/2 cup Peas; 1 unit(s) Chopped Tomato; 1 can(s) Corn; 4 cup Corn flakes; 1.5 l Boiling water; 3 tablespoon Chopped olives; 3 tablespoon Tomato extract; to taste Salt; to taste Pepper; to taste Green smell; 1 unit(s) Chopped Onion; 2 unit(s) Minced Garlic; 1 tablespoon Olive oil

In a partnership with

@delirec

🇧🇷Brazil

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View in original language

(Português)

30 min(s)

6 servings

Mariana Fernandes

@marifernandessbragia

Ingredients
Recipe

Shredded poultry breast400 g
Boiled egg2 unit(s)
Sliced Tomatoes2 unit(s)
Peas1/2 cup
Chopped Tomato1 unit(s)
Corn1 can(s)
Corn flakes4 cup
Boiling water1.5 l
Chopped olives3 tablespoon
Tomato extract3 tablespoon
Salt to taste
Pepper to taste
Green smell to taste
Chopped Onion1 unit(s)
Minced Garlic2 unit(s)
Olive oil1 tablespoon

In a pan, heat the oil and sauté the onion and garlic.
Add the shredded bird (chicken, chester or turkey) leftovers and sauté.
Add the chopped tomatoes, peas, corn, olives and tomato paste. Sauté well.
Season with salt and pepper.
Add boiling water and cornmeal. Stir well and cook for about 5 minutes, until bubbles form.
In a mold with a hole in the middle or a bread pan, place the sliced boiled eggs and tomato slices at the bottom and sides (they will decorate the couscous).
Pour the couscous.
Develop the warm/cold couscous.

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Couscous with leftovers of Ave Natalina

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