Couscous Pot and Cuscuzeira II Options

Couscous Pot and Cuscuzeira II Options


1 kg of cooked and braised chicken.
2 cans of cooking, without the fat.
1 cup oil (200 ml)
3 large onions, grated,
1 tablespoon (soup) salt
1 can tomato sauce, or
4 chopped tomatoes, or
1 tablespoon (soup) paprika
1 teaspoon (tsp) grated ginger
½ kilogram of corn flour or necessary,
1 pepper finger girl without the chopped seeds or pepper sauce.
Filling:

1 large glass of palm, chopped into thin slices.
Half for decoration or background artichokes or asparagus.
2 cans of sardines in oil for decoration.
1 small can of sardines in oil to put on weight
300 grams. frozen peas, then give a start, play in 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 very small cubes (optional)
(Beware of the cooked carrots, sorrel she was getting out of the refrigerator) Durability is maximum for a day.
1 cup (green olives cut into thin tea rodelinhas
1 cup (tea) of chopped parsley with stems and niggling
1 cup (tea) of green beans cut into pieces cooked (optional).
1 tablespoon (soup) of capers. finely chopped

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.
Mode Prepare the couscous:

After the already cooked chicken.

In a large pot sauté in oil onion, tomato, or tomato sauce pepper to ginger, add the cooking water (without fat), leaving the fire to braise well, and tomato sauce or are cooked.

Add all other ingredients.
"Do not forget the decoration ingredients."

Finally add the corn flour gradually and slowly.
Leave the fire stirring until cooked cornmeal.
Once removed from the fire add the parsley with chopped stem.
greased ring-shaped with oil.

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

Then unmold, place in a large upturned plate, that is, with the bottom facing up, and around lettuce or endive raw thinly chopped. Or steamed cabbage.
For June Festival put in molds of patty.
Do decoration only in the background with little piece of parsley twig tomato and rodelinha olive green.

Note:

You 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 deveined with a toothpick then wash well."

Enjoy the water cooked shrimp, or fish to put on mass.
Option II:
If you can put a cuscuzeira to cook in a water bath.
The real couscous is cooked in cuscuzeira.
After placing the couscous in cuscuzeira, bring to a boil the water bath water, count 30 'minutes ..
Allow to cool in the cuscuzeira.
Decoration:

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

In cuscuzeira the flour is uncooked.

After braising ingredients, let it cool, add the raw corn flour, mix well.
Place in cuscuzeira.
In the background Paper with a white dishcloth without use and clean, pour the dough.
Do not forget to make the decoration in the shape.

The filling and decoration are the same for the two recipes for couscous.