By itself, the couscous has a delicate taste, but that he would become even more expressive is to add juicy vegetables and chicken roll. This dish will appeal to adults and kiddies. Thank you for the idea Tanya Snowflake.
|Cooking time -||Number of servings 2|
Measure out the desired amount of couscous
Chicken fillet cut to get a layer to discourage it a bit. In a bowl mix soy sauce, salt, paprika, finely chopped garlic, black pepper.
Grease the chicken breast with the resulting mixture in a roll, leave for 30 minutes.
The couscous pour boiling water and cover, leave for 5 minutes. Then add salt, grated cheese and butter. Mix well.
For vegetable toppings in small dice, slice the celery, bell pepper, tomato, onion and chop the garlic.
Preheat the pan with vegetable oil and fry the vegetables until soft. Remove from the heat.
Zucchini cut into thin strips, sprinkle with salt and allow to soak for a bit, as they will give the juice can be spread on a greased baking sheet. Put in the oven, preheated to 180 gr. and cook until soft zucchini, they should not break or crush.
Chicken fillet deploy and put on it thin slices of cheese. Tightly roll into a roll.
Fry the roll on all sides until light Golden brown and remove it in the oven at 180 grams, cook for another 20-25 minutes.
On a baking sheet to set iron molds without a bottom. Put them in layers of zucchini, lightly covering each other.
To put a little couscous and squeeze.
Distribute the steamed vegetables.
Cover with the remaining couscous and squeeze. Bend to the center of the edge of the zucchini.
Top sprinkle with grated cheese. Cook 15-20 minutes in a preheated 180-190 gr the oven.
Serve warm with slices of chicken loaf. Bon appetit!