Couscous with leftovers of Ave Natalina

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In a partnership with

@delirec

By

@marifernandessbragia

View in original language

(Português)

30 min(s)

6 servings

Ingredients

• Shredded poultry breast | 400 g
• Boiled egg | 2 unit(s)
• Sliced Tomatoes | 2 unit(s)
• Peas | 1/2 cup
• Chopped Tomato | 1 unit(s)
• Corn | 1 can(s)
• Corn flakes | 4 cup
• Boiling water | 1.5 l
• Chopped olives | 3 tablespoon
• Tomato extract | 3 tablespoon
• Salt |  to taste
• Pepper |  to taste
• Green smell |  to taste
• Chopped Onion | 1 unit(s)
• Minced Garlic | 2 unit(s)
• Olive oil | 1 tablespoon

Recipe

1. In a pan, heat the oil and sauté the onion and garlic.
2. Add the shredded bird (chicken, chester or turkey) leftovers and sauté.
3. Add the chopped tomatoes, peas, corn, olives and tomato paste. Sauté well.
4. Season with salt and pepper.
5. Add boiling water and cornmeal. Stir well and cook for about 5 minutes, until bubbles form.
6. 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).
7. Pour the couscous.
8. Develop the warm/cold couscous.

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