{"id":10261,"date":"2020-11-10T10:33:12","date_gmt":"2020-11-10T09:33:12","guid":{"rendered":"http:\/\/agora.xtec.cat\/inslacetania\/?p=10261"},"modified":"2020-11-10T10:33:12","modified_gmt":"2020-11-10T09:33:12","slug":"com-fer-couscous","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/inslacetania\/revista\/com-fer-couscous\/","title":{"rendered":"Com fer couscous"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">El cous-cous \u00e9s una recepta t\u00edpica del nord d\u2019\u00c0frica, que poc a poc s\u2019ha anat extenent cap a Europa. La base del plat es fa a partir de la s\u00e8mola, i despr\u00e9s s\u2019incorporen diferents ingredients tot i que la recepta tradicional \u00e9s amb pollastre i verdures. Moltes vegades la gent t\u00e9 dubtes sobre com es fa<\/span><span style=\"font-weight: 400;\">.<\/span><\/p>\n<h4><strong>Ingredients<\/strong> per fer el cous-cous de pollastre i verdures<\/h4>\n<ul>\n<li>200gr de couscous<\/li>\n<\/ul>\n<ul>\n<li>1 pastanaga<\/li>\n<\/ul>\n<ul>\n<li>1 carbass\u00f3 petit<\/li>\n<\/ul>\n<ul>\n<li>2 grans d\u2019all<\/li>\n<\/ul>\n<ul>\n<li>Mitja ceba petita<\/li>\n<\/ul>\n<ul>\n<li>Dues cuixes de pollastre sense os<\/li>\n<\/ul>\n<ul>\n<li>Mig litre de brou de pollastre<\/li>\n<\/ul>\n<ul>\n<li>Sal<\/li>\n<\/ul>\n<ul>\n<li>Oli d\u2019oliva<\/li>\n<\/ul>\n<h4>Com es fa el cous-cous, pas a pas<\/h4>\n<p>Primer de tot deixarem enllestit el pollastre i les verdures. Desossem el pollastre i traiem la pell, tallem els pebrots, els xampinyons, la pastanaga i el carbass\u00f3. En el cas de la pastanaga i el carbass\u00f3, nom\u00e9s cal que ho tallem per la meitat. Preparem una olla, hi aboquem el caldo de pollastre i la posem al foc fins que bulli.\u00a0 Mentrestant, daurem el pollastre en una paella i hi afegim la sal i el pebre. Quan estigui ben daurat ho reservem en una safata. En el\u00a0 mateix oli on hem daurat el pollastre fem tamb\u00e9 les verdures, comen\u00e7ant per l\u2019all i la ceba i afegint la resta poc a poc. Una vegada les verdures estiguin tendres aboquem el brou de pollastre. Ho tapem i deixem que es cuini durant uns 5 minuts. Passat aquest temps incorporem el pollastre pr\u00e8viament daurat i ho deixem tres minuts m\u00e9s.<\/p>\n<p>Emplatar i servir.<\/p>\n<p>Bon profit!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El cous-cous \u00e9s una recepta t\u00edpica del nord d\u2019\u00c0frica, que poc a poc s\u2019ha anat extenent cap a Europa. La base del plat es fa a partir de la s\u00e8mola, i despr\u00e9s s\u2019incorporen diferents ingredients tot i que la recepta tradicional \u00e9s amb pollastre i verdures. Moltes vegades la gent t\u00e9 dubtes sobre com es [&hellip;]<\/p>\n","protected":false},"author":687,"featured_media":10341,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[387,141,102],"tags":[],"class_list":["post-10261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiositats","category-que-ens-agrada","category-revista"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/posts\/10261","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/users\/687"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/comments?post=10261"}],"version-history":[{"count":3,"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/posts\/10261\/revisions"}],"predecessor-version":[{"id":10342,"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/posts\/10261\/revisions\/10342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/media\/10341"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/media?parent=10261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/categories?post=10261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/inslacetania\/wp-json\/wp\/v2\/tags?post=10261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}