Português Português
Inglês Inglês
Espanhol Espanhol

Cuscuz Paulista

60 min
12 servings
Hard
Cuscuz Paulista
Soya Sunflower Oil
Soya Sunflower Oil

Ingredients

For the couscous dough

  • 3 tablespoons of Soya Sunflower Oil (45 ml)
  • 1 medium onion, finely chopped
  • 3 cloves of garlic, chopped
  • 1 can of drained and chopped sardines
  • 150 g frozen peas
  • 150 g sliced heart of palm
  • 1/3 cup tomato paste (75 g)
  • ½ bunch of chopped greens
  • 3 tablespoons of white wine vinegar (30 ml)
  • 500 g of cleaned and boiled medium prawns
  • 2 cups corn flour (130 g)
  • 1 ¼ cups vegetable stock (310 ml)
  • Salt and black pepper to taste.

To decorate

  • 6 colored tomatoes
  • 100 g of palm hearts in thick slices
  • 6 quail eggs
  • 100 g cooked medium prawns
  • 30 g frozen peas

Preparation Method

  1. In a large saucepan, over medium heat, add the oil and sauté the onion and garlic for a few minutes.
  2. Add the chopped sardines and sauté well. Add the peas and hearts of palm.
  3. Mix in the green smell and tomato extract. Sauté for a few moments.
  4. Add the vinegar, the prawns cut into thirds and mix well.
  5. Add the cornflour and stock and stir, cooking until you have a consistent paste. Season with salt and pepper and set aside.
  6. While the couscous cools, decorate the pan with the tomatoes, eggs, peas, hearts of palm and prawns.
  7. With the couscous slightly warm, press the couscous dough onto the decoration in the mold and refrigerate. Serve unmolded and cold.

Follow Soya on Social Media

Stay up to date with news, exclusive recipes and special tips!