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PEPPER COUS COUS

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ALMOND PEPPER CREAM

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WIRE BEEF WITH PEPPERS

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FILLED SPANISH PIQUILLOS

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CHILINDRON PEPPERS

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PEPPER COUS COUS Chef José Abel Ortíz

 
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INGREDIENTS

½ RED PEPPER.
½ ORANGE PEPPER.
½ YELLOW PEPPER.

250 GR. OF COUS COUS
1 GARLIC GLOVE.
90 GRS. OF BUTTER.
1 ¼ CUP OF CHICKEN or BEEF SOUP.

 
 
 

PREPARATION

• Cut the peppers and the garlic in small pieces.
• Fry them in 45 grams of butter for 10 minutes.
• Add the beef soup and then pour the Cous Cous at the first boil.
• Mix perfectly and set the fire off.
• Let the Cous Cous repose for 15 mins so it could absorb all the liquid.
• Before serving up, add the rest of the butter and mix it with a fork to fluff it.

 
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