Sardine couscous: traditional recipe with a festive flavour

Learn how to make traditional sardine couscous with vegetables, corn flour and cassava. An easy, gluten-free recipe full of flavor

Typical dish of Brazilian cuisine consisting of sautéed vegetables and sardines with corn flour and cassava in the shape of a “savoury pie”

Recipe for 4 people.

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

Preparation: 01:00 + cooling time

Interval: 00:00

TOOLS

1 cutting board(s), 1 pan(s), 1 bowl(s), 1 spatula(s), 1 pan with a hole in the center, 1 colander(s), 1 pan(s)

EQUIPMENT

conventional

METERS

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

Ingredients Vegetable Broth (Homemade) – OPTIONAL:

– 1 unit of onion coarsely chopped (optional)

– 2 cloves of garlic, cut in half (optional)

– 2 stalks of celery cut into pieces (optional)

– 2 bay leaves (optional)

– 1 carrot(s), peeled and roughly chopped (optional)

– 1.5 L of water (optional)

Ingredients: Vegetable Sauté with Sardines and Cous Cous Complements:

– olive oil to taste (for frying and greasing the pan)

– 1 unit of onion, chopped

– 2 cloves of minced garlic

– 1/2 unit of finger-de-moça pepper, seeded and chopped

– 1 unit of red pepper, seedless, cut into cubes. (or yellow pepper)

– 1 pack(s) of sardines in oil, drained and chopped (save the fat) (or sardines in oil)

– 2 units of eggs, boiled and chopped

– 1/2 cup(s) canned hearts of palm and peach, diced

– 2 medium tomatoes, cut into cubes

– 4 tablespoons of frozen peas

– 1/2 cup(s) pitted black olives, chopped

– salt to taste

– pepper to taste ^THE

Ingredients for couscous:

– 1 1/2 cups pre-cooked flaked cornmeal

– 60 g of cassava flour

– 1 teaspoon(s) of paprika ^THE

– parsley to taste, chopped (optional)

– 600 ml of homemade vegetable broth (see recipe) (or ready-made homemade vegetable broth)

Ingredients for Decorating (use just enough to make the decoration visible, on the bottom and sides)

– 4 cherry tomatoes cut in half.

– 2 eggs, boiled and sliced

– 2 pieces of canned peach hearts cut into slices

– pitted black olives to taste, cut into slices

Ingredients TO ACCOMPANY:

– seasoned green leaves (optional)

PREPARATION:

1. Start by preparing the homemade vegetable broth. If you choose ready-made broth or have already prepared it, skip this step.
2. Cook the eggs for 10 minutes in a pan with boiling water.
3. Separate the recipe ingredients and utensils.
4. Grease the mold with the central hole with olive oil: for 2 people use 13 to 15 cm and for 4 people 18 to 20 cm.
5. Drain the sardines. Separate a piece for decoration and use the oil from the can to brown.
6. Separate and cut the other ingredients for decoration: cherry tomatoes, olives and hearts of palm.
7. Chop the couscous ingredients: onion, garlic, pepper, heart of palm and chilli pepper (seedless).
8. Remove the eggs from the boiling water, rinse them with cold water, peel them. Chop the egg(s) for stew and slice the egg(s) for decoration.
9. Wash, chop the parsley (optional) and leave it on absorbent paper.

PREPARATION:

SARDINES COUSCOUS

Preparation of the Vegetable Broth – Optional (do this step during pre-preparation):

1. Wash the vegetables well, peel them and chop them coarsely.
2. In a pan, add the water (see quantities in the ingredients), onion, garlic, carrot, celery and bay leaf. Bring to the boil over high heat.
3. Lower the heat and leave to cook for 20 minutes.
4. Return to pre-preparation (step 2).

Preparation of the Sauté (Sardinian Cous Cous):

1. Heat the oil in a pan and sauté the onion and garlic until translucent.
2. Add the chilli and chilli, add a pinch of salt and sauté for a few more minutes until the pepper softens and becomes al dente.
3. Add the fresh tomato cut into pieces and cook for about 3 minutes.
4. Season with salt and pepper.

Preparation of Sardine Cous Cous:

1. Filter the prepared vegetable broth and measure the quantity to use in the couscous.
2. Add the broth little by little (see quantities in the ingredients) and let the stew cook for 3 minutes.
3. Add the flour to the stew, stirring to avoid lumps.
4. Add the paprika, season with salt and pepper.
5. Reduce the heat to minimum, cook for about 8 minutes over low heat, stirring from top to bottom, until you reach the consistency of a more homogeneous but still moist mush.
6. Finally, sardines, egg(s), hearts of palm and chopped olives. Stir gently to incorporate the flavors.
7. Adjust seasonings as needed.
8. Finally add the chopped parsley.

Assembly and Cooling:

1. Decorate the bottom of the pan with the piece of sardine set aside, the tomatoes, the olives, the heart of palm and the hard-boiled egg.
2. Transfer part of the couscous to the pan, pressing well to level it.
3. Place more decorations on the sides, standing upright.
4. Transfer the rest of the couscous and press well to level it.
5. Place in the fridge for at least 2 hours to firm up (preferably overnight).

FINALIZATION AND ASSEMBLY:

1. Turn the sardine couscous out onto a serving plate.
2. Remove some before serving so it comes to room temperature.
3. Cut into small pieces and accompany with seasoned green leaves (optional).

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.

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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.