• 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.

    Photo: Elena Moskalenko
    Zucchini400–450 gramsPetit400 gramsBulb onions1 pieceGarlic2 teethChicken fillet400 gramsGreen peas120 gramsGround paprika1 tbsp.Ground black pepper1 tbsp.Olive oil30 milliliters
    For filing
    Fresh basil
    • Servings:
    • 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.

    • Step 4.Roasting

      Add grated zucchini to chicken with vegetables. Fry on intense fire for 2–3 minutes.

    • Step 5.Boiling.

      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.

    • Step 7.Innings.

      Ready Israeli couscous spread out in portions, sprinkle with green peas each.

    Related news

    How to warm the concrete
    What to draw dad
    How to get revenge on neighbors
    Are diapers harmful?
    Where is the uterus
    What is pedantry
    Do I need to register a lease agreement