Cuscuz Paulista with Shrimp and Vegetables

Ingredients

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 cup (150g) cooked shrimp, peeled and deveined 1 cup (150g) cooked shrimp, peeled and deveined
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, place the couscous and pour boiling water over it. Cover and let it sit for 10 minutes until the couscous absorbs the water and becomes fluffy.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
3. 3.
   Add the diced tomatoes, red and green bell peppers, and frozen peas to the skillet. Cook for 5 minutes, until the vegetables are slightly softened.
4. 4.
   Stir in the cooked shrimp, paprika, ground cumin, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together.
5. 5.
   Add the vegetable broth to the skillet and bring it to a simmer. Gradually add the cooked couscous, stirring gently to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the skillet, and let the cuscuz steam for 10 minutes, allowing the flavors to infuse into the couscous.
7. 7.
   Remove the skillet from heat and let it sit, covered, for an additional 5 minutes.
8. 8.
   Fluff the cuscuz with a fork and transfer it to a serving platter. Garnish with fresh cilantro.
9. 9.
   Serve the Cuscuz Paulista warm and enjoy the explosion of flavors!

Treat your ingredients with care...

• Shrimp — Make sure to use fresh or properly thawed shrimp for the best flavor and texture. Avoid overcooking the shrimp to prevent it from becoming rubbery.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the vegetable mixture.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• If you don't have vegetable broth, you can use chicken or seafood broth as a substitute.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat gently in a skillet or microwave, adding a splash of water if needed to prevent dryness.
• Serve the Cuscuz Paulista with a squeeze of fresh lemon juice for an extra burst of citrusy flavor.

Serving advice

Serve the Cuscuz Paulista as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or chicken.

Presentation advice

To enhance the presentation, you can mold the cuscuz using a round ring mold or a small bowl before transferring it to the serving platter. Garnish with additional fresh cilantro leaves for an added pop of color.