Cuscuz Paulista with a Philadelphia Twist

Ingredients

In the traditional Cuscuz Paulista, the main ingredients are cornmeal, shrimp, and vegetables like peas and carrots. However, in this Philly-inspired version, we incorporate cream cheese, bell peppers, and smoked meat to give it a unique twist. The addition of cream cheese adds a creamy and tangy element, while the bell peppers provide a fresh and vibrant flavor. The smoked meat adds a hint of smokiness, enhancing the overall taste of the dish. We alse have the original recipe for Cuscuz Paulista, so you can check it out.

• 2 cups (400g) couscous 2 cups (400g) couscous
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) smoked meat, diced 1 cup (150g) smoked meat, diced
• 1 cup (150g) cooked shrimp, peeled and deveined 1 cup (150g) cooked shrimp, peeled and deveined
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) bell peppers, diced 1 cup (150g) bell peppers, diced
• 1 cup (150g) tomatoes, diced 1 cup (150g) tomatoes, diced
• 1/2 cup (75g) green olives, sliced 1/2 cup (75g) green olives, sliced
• 1/2 cup (75g) cream cheese, cubed 1/2 cup (75g) cream cheese, cubed
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 48g (Sugar: 4g)
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the couscous, chicken broth, and water. Let it sit for 10 minutes until the couscous absorbs the liquid.
2. 2.
   In a skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
3. 3.
   Add the smoked meat, shrimp, corn kernels, bell peppers, and tomatoes to the skillet. Cook for 5 minutes, stirring occasionally.
4. 4.
   In a small bowl, whisk together the lemon juice, Worcestershire sauce, paprika, salt, and pepper. Pour this mixture over the skillet ingredients and stir well.
5. 5.
   Add the cooked mixture to the couscous in the large bowl. Mix until well combined.
6. 6.
   Gently fold in the green olives and cream cheese cubes.
7. 7.
   Transfer the mixture to a greased mold or baking dish, pressing it down firmly.
8. 8.
   Cover the mold with aluminum foil and steam it over medium heat for 30 minutes.
9. 9.
   Remove the mold from the heat and let it cool for 10 minutes.
10. 10.
    Carefully invert the mold onto a serving platter, tapping it gently to release the cuscuz.
11. 11.
    Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Smoked meat — If you can't find smoked meat, you can substitute it with smoked sausage or bacon for a similar smoky flavor.
• Cream cheese — For a lighter version, you can use reduced-fat cream cheese or Greek yogurt as a substitute.

Tips & Tricks

• To enhance the smoky flavor, you can add a dash of liquid smoke to the skillet ingredients.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or hot sauce to the skillet ingredients.
• Serve the cuscuz with a side of hot sauce or chimichurri for an extra kick of flavor.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.
• Experiment with different vegetables and meats to personalize the dish to your taste.

Serving advice

Serve the Philly-inspired Cuscuz warm as a main course. It can be accompanied by a fresh green salad or steamed vegetables for a complete meal.

Presentation advice

To make the dish visually appealing, garnish the cuscuz with a sprinkle of fresh parsley on top. You can also arrange some colorful bell pepper slices around the mold before inverting it onto the serving platter.