couscous with banana
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Hydrate the cornmeal with water and add salt, cover and refrigerate for 5 minutes.
Cut the bananas into slices.
When the 5 minutes have passed, take a couscous pan and put water on the bottom, put the drain on and make layers of couscous and banana dough until you run out of ingredients.
Cook on low heat for 10 minutes, and it's done.
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