Couscous pot of couscous Traditional Fast and -II Options

Couscous pot of couscous Traditional Fast and -II Options


I - Option:

Ingredients:

1 kilo of cooked and braised chicken without bones
2 cans of cooking, without the fat or meat broth 2 cups
3 large onions grated
1 cup oil, 1 tablespoon (soup) salt
1 can tomato sauce, or
4 chopped tomatoes, can replace with:
1 tablespoon (soup) shallow paprika or (turmeric root of Brazil) is yellowish.
1 teaspoon (tsp) grated ginger (optional)
1 pepper finger girl without seeds, chopped, or hot sauce to taste
Filling:
1 large glass of palm, drained and rinsed, chopped into thin slices.
Separate half of the palm for decoration, or background artichokes or asparagus.
2 cans of sardines in oil drained for decoration.
1 small can of sardines in oil to put on weight without oil.
300 grams. frozen peas, then give a scare, throw the boiling water, boiled so let 1 'minute, drain, throw ice water to stop the cooking.
3-4 boiled eggs and chopped
1 can of corn drained and washed (optional)
2 medium carrots cut into small cubes as well (optional)
(beware of cooked carrots, sour she was getting out of the refrigerator) Durability is maximum for a day.
1 cup (green tea olives cut into thin rodelinhas
1 cup (tea) of chopped parsley with stems and niggling
1 cup (tea) cooked green beans cut into pieces (optional)
1 tablespoon (soup) of capers. Finely chopped (optional)

For decoration:

Separate a little pea to put in the background
2 boiled eggs cut into slices to put on the bottom and sides
3 tomatoes cut into slices, not too thin to put on the bottom and sides.
1 Raw red peppers in strips for decoration
1 cup (tea) of black olives without stones to decorate the background.
Way of preparing:

After the chicken has cooked, remove the bones
Sauté with onion, tomato, or tomato sauce pepper to ginger, add the water from cooking the chicken, leave the fire until it cook well, and the tomato is cooked.

Add all other ingredients.

"Remember to separate the decoration ingredients".

Finally add the corn flour gradually and slowly.

Let the fire stirring constantly until cooked corn flour, if it is dry put a little oil or water to moisten
Once removed from heat add the chopped parsley to the stem.

Greased ring shape with oil.

Decorate the bottom and sides with palm, sardines, peppers tomato, olives, eggs etc.

Then unmold, place a large plate with turned bottom up, capsized.
Around lettuce and chicory raw thinly chopped.
Or steamed cabbage.
For June Festival and others put in molds patty, oiled.
Make only decoration in the background with little piece of parsley branch of tomato and a rodelinha olive green.
If you prefer you can change the way big for small molds, unmold before serving.

Note:

Can do with cod, shrimp, fish. or only with vegetables.

Beware the shrimp, cooking 3 'to 5' minutes.
"Do not forget to take the shrimp gut with a toothpick then wash well."

Enjoy the water that cooked shrimp, or fish to put on mass.
Option II:

If you can cook in cuscuzeira to cook in a water bath.
The real couscous is cooked in cuscuzeira

When the water starts boiling tell 30 'minutes.

Allow to cool in the pan.

Do not forget the decoration that is the same for all types of couscous.

In cuscuzeira the flour is uncooked.

After the sautéed ingredients, turn off the heat and let cool, add the raw corn flour, mix well.
Place in cuscuzeira.

Cuscuzeira on the bottom line with a white dishcloth without using, well cleaned, pour the dough.
Do not forget to do the decorating.

The filling and decoration are equal