Ycaroh's Kitchen blog

Festive Paulista Couscous with Vegetable and Egg Garnish

Cuscuz Paulista

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Servings

8 servings

Yield

8 servings

Calories

Approximately 250 calories per serving (without chicken)
The Festive Paulista Couscous with Vegetable and Egg Garnish is a Brazilian culinary masterpiece that brings the festive spirit of São Paulo to your table. This savory dish is a symphony of textures and flavors, combining the hearty, comforting base of cornmeal couscous with the fresh, crisp vibrancy of vegetable garnishes and the rich, soft-boiled eggs. It’s a versatile dish that can serve as a centerpiece for celebrations or a fulfilling meal for family dinners. Each bite offers a taste of Brazil’s diverse culinary landscape, making it an ideal choice for those looking to explore international cuisines. Whether you’re a novice in the kitchen or a seasoned chef, this recipe provides a step-by-step guide to creating a stunning, flavorful dish that’s sure to impress.

Ingredients

  • 2 cups cornmeal (fine)
  • 3 cups chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup cooked and shredded chicken (optional)
  • 1/2 cup green peas
  • 1/2 cup corn kernels
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 4 hard-boiled eggs, sliced
  • 1 tomato, sliced for garnish
  • Parsley and green onions for garnish

Instructions

  • Heat olive oil in a large pan over medium heat. Sauté onion and garlic until soft.
  • Add red and green bell peppers, cooking until slightly softened.
  • Stir in the chicken (if using), green peas, and corn, cooking for another 5 minutes.
  • Pour in the broth and bring to a simmer. Gradually add the cornmeal, stirring constantly to prevent lumps.
  • Season with salt, pepper, and paprika. Cook until the mixture thickens and pulls away from the sides of the pan.
  • Transfer the mixture to a greased mold. Press down to compact the couscous.
  • Allow to cool slightly, then invert onto a serving plate.
  • Decorate the top with sliced hard-boiled eggs, tomato slices, parsley, and green onions.

Tips & Tricks

  • For a vegetarian version, omit the chicken and use vegetable broth.
  • Press the mixture firmly into the mold to ensure the couscous holds its shape when unmolded.
  • Let the couscous set for at least 10 minutes before unmolding to prevent it from falling apart.
  • The couscous can be made in advance and refrigerated. Reheat in the oven or microwave before serving.

Mise en Place

Ingredients

Utensils

  • Cornmeal (fine)
  • Chicken or vegetable broth
  • Olive oil
  • Onion
  • Garlic
  • Red bell pepper
  • Green bell pepper
  • Cooked and shredded chicken (optional)
  • Green peas
  • Corn kernels
  • Salt
  • Black pepper
  • Paprika
  • Hard-boiled eggs
  • Tomato
  • Parsley
  • Green onions
  • Large pan
  • Wooden spoon or spatula
  • Mold for couscous (circular or tube pan)
  • Knife for slicing
  • Serving plate

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