Mini Cuscuz

Name: Mini Cuscuz
Total time: 30 min
Yield: 12
Ingredients: 3 cups (chis) of cornmeal; 1/2 cup (chis) of olive oil; 1 chopped onion; 1 can of tuna flakes; 10 pitted green olives; 1/2 can of cooked peas; 2 boiled eggs, diced; 1 small green pepper, diced; 1/2 can of shredded palm heart; 1 tablespoon of chopped parsley; 1 tablespoon of chopped chives; 2 cups (chis) of water; 1/2 cup (chis) of tomato sauce; Salt and pepper to taste

1
3 cups (chis) of cornmeal
2
1/2 cup (chis) of olive oil
3
1 chopped onion
4
1 can of tuna flakes
5
10 pitted green olives
6
1/2 can of cooked peas
7
2 boiled eggs, diced
8
1 small green pepper, diced
9
1/2 can of shredded palm heart
10
1 tablespoon of chopped parsley
11
1 tablespoon of chopped chives
12
2 cups (chis) of water
13
1/2 cup (chis) of tomato sauce
14
Salt and pepper to taste

Ingredients

1
3 cups (chis) of cornmeal
2
1/2 cup (chis) of olive oil
3
1 chopped onion
4
1 can of tuna flakes
5
10 pitted green olives
6
1/2 can of cooked peas
7
2 boiled eggs, diced
8
1 small green pepper, diced
9
1/2 can of shredded palm heart
10
1 tablespoon of chopped parsley
11
1 tablespoon of chopped chives
12
2 cups (chis) of water
13
1/2 cup (chis) of tomato sauce
14
Salt and pepper to taste

Directions

1
Grease small individual molds with olive oil
2
To decorate, spread on the bottom some peas, a little diced egg, and chopped bell peppers. Reserve
3
Heat the olive oil and sauté the onion, tuna, green olives, peas, eggs, palm heart, parsley, and chives
4
Add the water, tomato sauce, salt, and pepper
5
Add the cornmeal, mix well, and cook without stopping until it comes away from the bottom of the pan
6
Remove from heat and distribute into prepared molds
7
Press gently with a spoon and unmold while warm.