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Chicken Hearts With Israeli Couscous
I never stop thinking about lunch ideas — the lunch should be well thought-out and suitable for
children. Just so you know, the combination of the chicken hearts with the Israeli couscous
is just incredible.
It only takes a few minutes to make. It’s so delicious!
Perfect for lunch or for a Friday evening meal.
4 Servings
Ingredients:
500 g of hearts, halved
A large onion, quartered and thinly sliced
A clove of garlic, chopped
2 cups of flakes
A hot pepper, cut into rings
Half a cup of water
Spices:
A tablespoon of sweet paprika
Half a teaspoon of turmeric
A third of a teaspoon of cumin
A tablespoon of broth
Half a teaspoon of black pepper
Half a teaspoon of salt
Preparation:
1. Heat a pan with 3-4 tablespoons of oil and fry the onion, pepper and garlic until lightly golden.
2. Add the hearts and fry over relatively high heat for two to three minutes. Add water and spices and cook for another 5-6 minutes.
3. Prepare the flakes according to the preparation instructions. When finished, mix with the hearts and serve.
