Brazilian-style Couscous

Ingredients

While the original North African couscous is typically made with semolina, this Brazilian adaptation incorporates local ingredients and flavors. The Brazilian version features vibrant vegetables, tropical fruits, and a touch of heat from spices like chili peppers. The result is a colorful and zesty twist on the traditional dish. We alse have the original recipe for Couscous (dish), so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cup (150g) pineapple, diced 1 cup (150g) pineapple, diced
• 1 tablespoon Brazilian hot sauce 1 tablespoon Brazilian hot sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 60g (8g sugars)
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the couscous and vegetable broth. Cover and let it sit for 10 minutes until the couscous absorbs the liquid.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced red and yellow bell peppers to the skillet and cook for 5 minutes until they start to soften.
4. 4.
   Stir in the cherry tomatoes, pineapple, Brazilian hot sauce, ground cumin, and paprika. Cook for an additional 3 minutes to allow the flavors to meld together.
5. 5.
   Fluff the couscous with a fork and add it to the skillet with the vegetable mixture. Stir well to combine all the ingredients.
6. 6.
   Season with salt and pepper to taste. Cook for another 2 minutes until the couscous is heated through.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Pineapple — Make sure to use fresh pineapple for the best flavor. If fresh pineapple is not available, you can use canned pineapple chunks, but drain them well before adding to the dish.

Tips & Tricks

• For an extra burst of flavor, toast the couscous in a dry skillet before cooking it with the vegetable broth.
• Feel free to add other vegetables like zucchini or corn to the dish for added variety.
• Adjust the spiciness of the dish by adding more or less Brazilian hot sauce according to your taste preferences.
• Serve the couscous as a main dish or as a side to grilled meats or fish.
• Leftovers can be refrigerated and enjoyed cold as a refreshing salad the next day.

Serving advice

Serve the Brazilian-style Couscous hot as a main course, accompanied by a fresh green salad. It also pairs well with grilled chicken or fish for a complete and satisfying meal.

Presentation advice

To make the dish visually appealing, garnish the couscous with a sprig of fresh cilantro and a sprinkle of paprika. Serve it in a colorful bowl or on a vibrant plate to highlight the vibrant colors of the vegetables.