How to Make Cuscuz Paulista - Couscous Brazil (São Paulo)

Heat a little bit of olive oil in the bottom of the pan.

Sweat the aromatics: carrots, onions, celery, and leek.

Add spices: coriander, cumin, fennel seeds, and chili flakes to toast them in the pan.

Add salt to the aromatics before adding corn flour for better seasoning.

Add peas and artichokes to the pan and cook until the peas are vibrant and slightly al dente.

Gradually add around 2 cups of corn flour to the mixture, stirring continuously to prevent sticking.

Before turning off the stove, add fresh herbs to the mixture.

Turn off the heat when the mixture is ready and colorful.

Prepare the traditional plating by greasing a cake pan with olive oil.

Add the couscous mixture to the pan and let it cool to firm up.

Refrigerate the pan for a few hours before serving to help it set.

For individual plating, add couscous to individual plates, along with grilled artichokes, eggs, and a mixed salad.

Top individual servings with fried shallots for crunch.

Equipment Needed

Spice Level:

Dietary