Brazilian couscous, also known as cuscuz paulista, is a flavorful and versatile dish that captures the vibrant culinary spirit of Brazil. Made with toasted manioc flour, also called farofa, and infused with an array of aromatic spices, vegetables, and meats, this savory dish is a staple in many Brazilian households and a delightful treat to savor. Whether you're a seasoned cook looking to expand your culinary repertoire or a beginner seeking a taste of Brazilian cuisine, join us as we embark on a culinary journey to discover the best recipe for this delectable dish.
Here are our top 6 tried and tested recipes!
MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
HERBED COUSCOUS
this herbed couscous recipe is a quick and super tasty side dish that will take your mid-week dinners to a whole other level. It's made with pearl couscous, garlic, herbs and a little lemon. The best part? It's ready in about 20 minutes and the pairing possibilities are endless!
Provided by Aline Shaw
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
- sautée onion until transparent, about 2-3 mins
- add garlic and sautée until frangrant, about 1 minute
- add dry couscous and stir
- add salt, stir
- add water* thyme and bay leaf
- bring it to a boil then reduce to a slow simmer
- cover and let it simmer until all the water has been absorbed (about 10 mins)
- after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
- add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine
GREEK COUSCOUS
Greek style Israeli couscous. So delicious!
Provided by KenzieKook
Categories World Cuisine Recipes European Greek
Time 45m
Yield 3
Number Of Ingredients 12
Steps:
- Pour the chicken broth and water into a saucepan, stir in the garlic, and bring to a boil. Stir in the couscous, cover the pan, and remove from heat. Allow the couscous to stand until all the water has been absorbed, about 5 minutes; fluff with a fork. Allow the couscous to cool to warm temperature.
- In a large serving bowl, lightly toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans. Mix the oregano, black pepper, white wine vinegar, and lemon juice in a small bowl, and pour over the couscous mixture. Toss again to serve.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 42.4 g, Cholesterol 5.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 9 g, SaturatedFat 1.5 g, Sodium 591.8 mg, Sugar 2 g
MOROCCAN COUSCOUS
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Provided by BenevolentEmpress
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g
PERFECT COUSCOUS
Couscous isn't a grain, as some people may think - it's actually a type of pasta made from durum wheat and shaped like a grain. The couscous you have in your pantry is most likely instant couscous that's been steamed and dried so it cooks very quickly, for a fast and easy side dish or base for a salad or bowl. Look for whole wheat couscous in your supermarket; it cooks in the same time as the regular variety and has all the virtues of whole wheat pasta. This recipe makes a big batch for make-ahead meal prep but is easily halved.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield about 6 cups
Number Of Ingredients 4
Steps:
- Combine the water or broth, olive oil and 1 teaspoon salt in a medium saucepan. Bring to a boil. Stir in the couscous and immediately remove from the heat. Cover and let sit 5 minutes.
- Fluff the couscous thoroughly with a fork (the more you fluff, the more separate and light the grains will be). Season with salt and pepper. If you are making the couscous ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container up to 5 days.
CARIBBEAN COUSCOUS
An unusual combination of ingredients. It's worth the effort.
Provided by MJodyH
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans onto a baking sheet.
- Bake in the preheated oven until pecans are toasted and fragrant, 3 to 5 minutes. Remove from oven and set aside to cool.
- Heat oil and mushroom liquid together in a large skillet over low heat. Cook and stir sweet potato in the oil mixture until tender, 20 minutes, adding a small portion of the vegetable stock if liquid is needed. Stir mushrooms, vegetable stock, orange zest, orange juice, green onions, jalapeno pepper, poultry seasoning, cumin, and allspice into sweet potato mixture; cover skillet and simmer for flavors to blend, about 5 minutes.
- Remove skillet from heat and stir couscous, dried fruit, and coconut into sweet potato mixture. Cover skillet and let stand until couscous has absorbed all the liquid, about 5 minutes. Fold pecans and cilantro into couscous mixture.
Nutrition Facts : Calories 467 calories, Carbohydrate 63.8 g, Fat 21.1 g, Fiber 8.7 g, Protein 9 g, SaturatedFat 5.3 g, Sodium 365.6 mg, Sugar 7.6 g
Tips:
- Use high-quality couscous: Look for couscous made with whole wheat or semolina flour for a more nutritious option.
- Rinse the couscous before cooking: This helps remove any excess starch and prevents the couscous from becoming gummy.
- Use a ratio of 1:2 couscous to liquid: This will ensure that the couscous is cooked evenly and not too dry or mushy.
- Add flavor to the cooking liquid: Use broth, stock, or water flavored with herbs, spices, or vegetables for a more flavorful couscous.
- Let the couscous rest before serving: This allows the couscous to absorb all the flavors and become fluffy.
- Fluff the couscous with a fork before serving: This helps separate the grains and make the couscous light and airy.
- Serve couscous as a side dish, main course, or salad.
Conclusion:
Brazilian couscous is a versatile and delicious dish that can be enjoyed in many different ways. With its unique flavor and texture, it's a great addition to any meal. Whether you're looking for a quick and easy side dish or a hearty main course, Brazilian couscous is sure to please. So next time you're looking for something new to try, give Brazilian couscous a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love