Cousparito or Leftover Skillet Couscous Paella Burrito Platter |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Here is a simple yet flavorful idea that uses leftovers and creates a new dish that can feed two or more... #NOTE: my recipe for couscous skillet paella is included... Ingredients:
6 -9 six inch flour tortillas |
2 -3 cups spanish-flavor couscous (i used leftover couscous skillet paella#) |
1 (10 ounce) can kidney beans |
6 leaves iceberg lettuce |
8 cherry tomatoes |
6 black olives |
1 avocado |
1 cup shredded cheddar cheese |
1/2 cup sour cream |
1/2 cup salsa |
1 lb 2 tablespoons olive oil |
1 skinless chicken breast (cubed) |
20 frozen shrimp (defrosted and shells removed) |
1/2 cup spicy sausage (sliced to bite size) |
1/2 medium onion (diced) |
1/2 cup frozen julienned bell pepper |
1 tablespoon minced garlic paste |
1 teaspoon ground turmeric |
1 teaspoon white pepper |
1 teaspoon oregano flakes |
1 teaspoon dried thyme |
1 tablespoon cayenne pepper |
1 teaspoon paprika |
1 1/4 cups chicken stock or 1 1/4 cups bouillon |
1 (15 ounce) can diced tomatoes with juice |
1 1/4 cups couscous |
snipped fresh parsley |
Directions:
1. Mix leftover paella and kidney beans, cover, and heat in the microwave for 3 minutes.
2. Meanwhile, slice lettuce, tomatoes, black olives and avocado.
3. Place each item in separate individual serving bowls.
4. Also place sour cream, shredded cheddar cheese, and salsa in separate individual serving bowls.
5. Remove reheated paella mixture from oven, place in a serving bowl.
6. Cover tortillas (I recommend at least three 6 inch or two 10 inch per person) with a paper towel on top and bottom and heat in microwave.
7. Place platter on a table and do the buffet thing with each person filling the tortilla using their own choice of ingredients.
8. #Instructions for my Couscous Skillet Paella recipe.
9. # In a large skillet on medium heat, brown the chicken in the olive oil for about 3 minutes.
10. # Mix in the shrimp, onion, bell peppers, garlic, turmeric, pepper, oregano, thyme, cayenne, and paprika.
11. # Continue to cook until onions are slightly translucent.
12. # Add the chicken stock and tomatoes.
13. # Bring to a boil, reduce heat, and simmer for approximately more 10 minutes.
14. # Stir in couscous, turn off heat, cover, and let stand for about 5 – 7 minutes longer.
15. # Uncover, stir, and sprinkle with parsley.
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