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Couscous with leftovers of Ave Natalina
In a partnership with
@delirec🇧🇷Brazil
•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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