Festive Paulista Couscous with Vegetable and Egg Garnish
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
8 servings
Yield
8 servings
Calories
Approximately 250 calories per serving (without chicken)
The Festive Paulista Couscous with Vegetable and Egg Garnish is a Brazilian culinary masterpiece that brings the festive spirit of São Paulo to your table.
This savory dish is a symphony of textures and flavors, combining the hearty, comforting base of cornmeal couscous with the fresh, crisp vibrancy of vegetable garnishes and the rich, soft-boiled eggs.
It’s a versatile dish that can serve as a centerpiece for celebrations or a fulfilling meal for family dinners.
Each bite offers a taste of Brazil’s diverse culinary landscape, making it an ideal choice for those looking to explore international cuisines.
Whether you’re a novice in the kitchen or a seasoned chef, this recipe provides a step-by-step guide to creating a stunning, flavorful dish that’s sure to impress.
Ingredients
- 2 cups cornmeal (fine)
- 3 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cooked and shredded chicken (optional)
- 1/2 cup green peas
- 1/2 cup corn kernels
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 4 hard-boiled eggs, sliced
- 1 tomato, sliced for garnish
- Parsley and green onions for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Sauté onion and garlic until soft.
- Add red and green bell peppers, cooking until slightly softened.
- Stir in the chicken (if using), green peas, and corn, cooking for another 5 minutes.
- Pour in the broth and bring to a simmer. Gradually add the cornmeal, stirring constantly to prevent lumps.
- Season with salt, pepper, and paprika. Cook until the mixture thickens and pulls away from the sides of the pan.
- Transfer the mixture to a greased mold. Press down to compact the couscous.
- Allow to cool slightly, then invert onto a serving plate.
- Decorate the top with sliced hard-boiled eggs, tomato slices, parsley, and green onions.
Tips & Tricks
- For a vegetarian version, omit the chicken and use vegetable broth.
- Press the mixture firmly into the mold to ensure the couscous holds its shape when unmolded.
- Let the couscous set for at least 10 minutes before unmolding to prevent it from falling apart.
- The couscous can be made in advance and refrigerated. Reheat in the oven or microwave before serving.
Mise en Place
Ingredients
Utensils
- Cornmeal (fine)
- Chicken or vegetable broth
- Olive oil
- Onion
- Garlic
- Red bell pepper
- Green bell pepper
- Cooked and shredded chicken (optional)
- Green peas
- Corn kernels
- Salt
- Black pepper
- Paprika
- Hard-boiled eggs
- Tomato
- Parsley
- Green onions
- Large pan
- Wooden spoon or spatula
- Mold for couscous (circular or tube pan)
- Knife for slicing
- Serving plate
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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