Ingredients 300 grams of pre-cooked couscous 300 grams of chicken breast, thinly sliced 1 yellow bell pepper 10 cherry tomatoes 1 large carrot 1/2 lemon 1 teaspoon curry spicy tip of the tip of 1 teaspoon cinnamon 1 teaspoon ground ginger scalloped potatoes bit of extra virgin olive oil 'olive oil salt
The prepared couscous salad is great to enjoy on hot summer days. Today I will offer seasoned with extra virgin olive oil flavored strictly Italian but with a slight mix of spices (cinnamon, ginger and curry), chicken breast and yellow pepper both gratings and the sweetness of vegetable thin slices of carrots.
Pour the couscous in a saucepan and cover with about 600 grams of lightly salted boiling water. Cover the saucepan and leave to swell the couscous for 10 minutes, then sgranarlo with a fork.
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Peppers stuffed with rice and mortadella
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