Filter
Reset
Sort ByRelevance
TREEGIRL16
Couscous with spicy vegetables and fish fingers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the zucchini into packs.
-
Let the couscous roll according to the instructions on the suit.
-
Heat one-third of the olive oil in a stir-frying stir-fry the stew vegetables two to three minutes on high heat.
-
Spoon the zucchini through it and stir fry for another two minutes.
-
Spoon the tomato paste and paprika powder through the vegetables and bake for another minute.
-
Pour in the water and add some salt and freshly ground pepper.
-
Let the vegetables simmer for eight to ten minutes to a nice sauce.
-
Heat the rest of the olive oil in a large frying pan and fry the fish fingers in six to eight minutes until crispy and golden brown.
-
They must also be warm inside.
-
Spoon the couscous into deep warm plates and scoop the vegetables with sauce and the fish sticks on them.
-
40 minMain dishlemon, chicken fillets, salt and freshly ground pepper, Parmesan cheese, sage, egg (L), flour, bread-crumbs, olive oil,chicken with sage and lemon in a crispy jacket
-
30 minMain dishaubergines, olive oil, bread, onion, crushed Gouda cheese, Italian, multigrain rice, tomatoes,stuffed aubergines with tomato rice
-
20 minMain dishgreen bean, egg, creme fraiche, Pesto, olive oil, baby,green beans with baby potatoes, egg and creamy pesto sauce
-
45 minMain dishpotato wedges, olive oil, chicken breast, fennel tubers, tomatoes, fresh basil,feta chicken with fennel and potato wedges
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it