'2 tablespoons of olive oil'
'1 finely chopped onion'
'2 cloves of garlic'
'1 red bell pepper, finely chopped'
'1 tablespoon of chopped parsley'
'1 tablespoon of chopped chives'
'3 peeled and seeded tomatoes, finely chopped'
'to taste, paprika from the mocha pepper'
'1/2 cup of pitted green olives, finely chopped'
'2 cups of chicken broth'
'to taste, salt'
'1 can of peas'
'1 can of sardines in flakes'
'2 cooked and diced eggs'
'2 1/2 to 3 cups of cornmeal'
'melted butter or margarine for greasing'
'2 tablespoons of olive oil'
'1 finely chopped onion'
'2 cloves of garlic'
'1 red bell pepper, finely chopped'
'1 tablespoon of chopped parsley'
'1 tablespoon of chopped chives'
'3 peeled and seeded tomatoes, finely chopped'
'to taste, paprika from the mocha pepper'
'1/2 cup of pitted green olives, finely chopped'
'2 cups of chicken broth'
'to taste, salt'
'1 can of peas'
'1 can of sardines in flakes'
'2 cooked and diced eggs'
'2 1/2 to 3 cups of cornmeal'
'melted butter or margarine for greasing'
Aquatic the olive oil in a pan and add the onion, garlic, bell pepper, parsley, chives, and cook, stirring occasionally, for about 5 minutes
Add the tomatoes, paprika, and olives
Stir well
Add the chicken broth and let it simmer
Check the seasoning and add salt if needed
Add the peas, sardines, and eggs
Gradually add the cornmeal, stirring always
Grease small muffin tin forms with melted butter or margarine, fill with couscous, pressing well
Let it cool slightly and unmold
Serve within 36 hours.
