Israeli couscous with zucchini and green peas
Classics of the genre on the Middle Eastern gastronomic manners. Once in Israel, Ben-Gurion "invented" petite - small dumplings, similar to small pasta. With zucchini and green peas, Israeli couscous is a new reading for the fudi world.
Step 1.Cook couscous.
Boil Israeli couscous in boiling salted water. Discard the strainer and pour 10 ml of olive oil - mix.
Step 2.Zucchini processing.
Wash zucchini, dry, grate on a medium grater.
Step 3.Chicken fillet.
Chicken fillet chopped. Chop the onion and garlic in a hot olive oil, add chicken fillet and cook until lightly blush.
Add grated zucchini to chicken with vegetables. Fry on intense fire for 2–3 minutes.
Salt the chicken fillet with vegetables, season with black pepper and ground paprika - pour half a glass of water into the pan, bring the vegetable sauce to a boil.
Step 6.We mix.
Mix Israeli couscous with vegetable sauce, heat it, and if necessary, level it with salt.
Ready Israeli couscous spread out in portions, sprinkle with green peas each.
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