Couscous from Sao Paulo: traditional and practical to prepare and serve

The traditional recipe for couscous from São Paulo, a nutritious dish straight from your grandmother’s kitchen.

The traditional recipe for couscous from São Paulo, a nutritious dish straight from your grandmother’s kitchen.

Recipe for 6 people.

Classic (no restrictions), Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 01:30 + resting time in the refrigerator (adapt the recipe to 8 portions for couscous like the one in the photo)

Interval: 00:00

TOOLS

1 pan with a hole in the center (or more, if preparing in individual pans), 3 pan(s) (1 optional), 1 cutting board(s), 1 sharp knife(s), 1 spatula(s) )

EQUIPMENT

conventional (1)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients CUSCUZ PAULISTA

– 375 g of large prawns with shell and head

– 3/4 box(es) of sardines in oil, boned, chopped

– 15 tablespoons of flaked corn flour

– 3 tablespoons of cassava flour

– 3 teaspoons of olive oil + for frying

– 1 1/2 clove of garlic

– 3 tablespoons of chopped onion.

– 1 and 1/2 tablespoons of green pepper, cut into cubes.

– 1 and 1/2 tablespoons of chilli pepper, cut into cubes.

– 4 1/2 units of tomato, without seeds.

– 1 and 1/2 tablespoons of pitted green olives, chopped.

– 1 1/2 pieces heart of palm and canned peach, small set, cut into cubes

– green onion to taste, chopped.

– parsley to taste, chopped.

– 3/4 units of chilli pepper, chopped.

– 1 1/2 bay leaf units

– 3 tablespoons fresh peas (or frozen peas)

– egg to taste, boiled and chopped.

– Salt to taste

– pepper to taste ^THE

– paprika to taste ^THE

– 240 ml homemade prawn broth – see recipe (or water)

Ingredients Shrimp broth – Optional

– shrimp shells and heads to taste

– 600 ml of water (optional)

– 1 and 1/2 tablespoons coarsely chopped onion (optional)

– 3/4 celery stalk(s), approximately 8cm, cut. (optional)

– leeks to taste (white part, cut into thick slices) (optional)

– carrot to taste, cut. (optional)

– green onion to taste, chopped. (optional)

– parsley to taste, sprigs. (optional)

– salt to taste (optional)

Ingredients TO DECORATE

– 1 1/2 units small pickled peach hearts of palm, sliced.

– egg to taste, boiled and cut into slices.

– 1 1/2 tablespoons fresh peas (or frozen peas)

– 6 large prawns cleaned and cut diagonally.

– 3/4 box(es) of sardines in oil, boned, cut into pieces.

PREPARATION:

1. To make a recipe like the one in the photo, adjust the quantity of ingredients for 8 people.
2. If you prefer, you can make this recipe in individual molds. For a standard recipe (8 people), use a 25cm to 27cm baking pan.
3. Peel the prawns. Wash the peels which will be used to make the broth (optional).
4. Start by cooking the shrimp broth (optional) – see preparation.
5. Set aside the other ingredients and utensils for the recipe.
6. Clean the prawns from the couscous and decoration, remove the intestines and store them in the refrigerator.
7. Place the egg (the recommended quantity is 2 eggs for every 8 portions – 1 for the couscous and 1 for the decoration) in a pan with cold water. Bring to the boil and, once the water has boiled, cook for 8-10 minutes. Drain and fill the pan with cold water to cool the eggs.
8. Wash, peel and chop the onion and garlic.
9. Wash the peppers and chilli, remove the seeds and white parts, cut the peppers into cubes and chop the pepper.
10. Wash the tomatoes, remove the seeds and chop them.
11. Chop the olives.
12. Cut the heart of palm – into cubes for the couscous and into slices for decoration.
13. Wash and dry the parsley and spring onion and chop them. Book on absorbent paper.

PREPARATION:

Shrimp broth (optional) – do this step before starting the pre-prep:

1. Wash the aromatic herbs, onion and other vegetables you prefer (optional) to make the broth and chop them coarsely.
2. Put the water (see quantities in the ingredients) in a pan, add the cleaned prawn shells, onion, aromatic herbs and vegetables of your choice.
3. Add the salt, cover the pan and place it on a high heat.
4. When it boils, reduce the heat to low and cook for about 15 minutes.
5. Continue pre-preparation (step 4).

Shrimp broth (optional):

1. Once the cooking time has passed, turn off the heat, but keep the pan covered so that the flavors continue to blend.

Paulista couscous:

1. If you have chosen shrimp broth, filter it through a sieve.
2. Heat the oil in a pan and brown the finely chopped onion, stirring until the onion becomes transparent.
3. Then add crushed garlic, sauté until fragrant.
4. Add the already cleaned prawns and sauté them quickly until they turn pink. Remove them from the pan and reserve them on a serving plate.
5. In the same pan, add the bay leaf, diced peppers and tomatoes and sauté until the tomatoes soften.
6. Add the filtered broth or water (see quantities in the ingredients) and cook to blend the flavors.
7. Add the prawns (keep some aside for decoration) and the chopped sardines.
8. Add the peas, chopped olives, chopped hearts of palm, paprika, chopped parsley and green onions, chopped hard-boiled egg and mix.
9. Season with salt and pepper and remove the bay leaves.
10. Add the flour mixture, little at a time, stirring constantly, until you obtain a soft and moist dough.
11. Cook for 5 minutes, if necessary add a little more broth or water: the mixture should be mushy, not dry. Turn off the fire
12. Grease a mold with a hole in the center with olive oil.
13. First decorate the bottom of the mold with part of the sliced ​​hearts of palm, the prawns set aside, the peas, the sardines and the slices of hard-boiled egg.
14. Arrange the other ingredients on the side of the pan: if you want to prepare a large couscous, decorate the side little by little as you add the couscous mixture.
15. Finish assembling with the couscous dough.
16. Place in the fridge for a few hours (the ideal time is 12 hours).
17. Remove from the fridge a little early and serve at room temperature (about 1 hour before).

APPETITE OR DESSERT (optional):

If you have chosen to prepare an appetizer or dessert, take advantage of the refrigerator time to prepare it.

FINALIZATION AND ASSEMBLY:

1. Unmold the Paulista couscous and serve cold.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.