10 São Paulo couscous recipes to make your meal even more delicious

If you like food loaded with flavor and culture, you will definitely love São Paulo couscous. An ancient culinary creation, the recipe uses corn flour in its base, which involves the flavor of ingredients such as sardines, olives, peppers, eggs and onions. Next, check out the most delicious types of preparation of this tasty typical Brazilian dish!

1. Simple paulista couscous

Ingredients

• 1 tablespoon of margarine
• Olive oil
• 1 medium onion chopped
• 3 minced garlic cloves
• 1 tomato cut into cubes
• ½ sachet of tomato sauce
• 1 can of peas
• 1 can of corn
• 100 g sliced ​​green olives
• 2 chopped boiled eggs
• 1 teaspoon of salt
• 1 teaspoon of paprika
• 1 teaspoon of oregano
• 1 teaspoon of chili pepper
• 1 chicken stock cube
• 2 cups of water
• 2 cups flaked corn flour
• chives to taste

Ingredients to decorate

• Olive oil
• 2 boiled eggs, cut into rounds
• canned sardines to taste
• parsley to taste
• Sliced ​​green olives to taste
• Cherry tomatoes, halved to taste
• Green corn and peas to taste

Preparation mode

1. In a preheated pan, place the margarine and a drizzle of olive oil. Add the onion and garlic and let it brown. Then add the tomato and let it cook for approximately 3 minutes, or until the tomato pieces are cooked;
2. Add the tomato sauce, peas, corn, olives, chopped hard-boiled eggs, salt, paprika, oregano, pepperoni, chicken stock and water. Mix the ingredients and let the broth boil;
3. Gradually add the corn flour, always stirring so that it is incorporated into the other ingredients. Mix well and let the flour cook for about 5 minutes, until the dough comes away from the pan. Finally, add the chives;
4. To assemble, grease a baking sheet with a hole in the middle with oil. At the bottom of the pan, distribute the egg slices, sardines, parsley, olives, cherry tomatoes, corn and peas. Remember that when you unmold the couscous, this part will be on top;
5. Then, distribute half of the dough on the baking sheet making the first layer and with a spoon press it to make it compact and uniform;
6. Before starting the second layer, if you wish, use the same ingredients you used for the decoration on the bottom of the form to decorate the side. Once this is done, continue distributing the dough evenly until the baking sheet is complete;
7. Let the couscous cool for approximately 30 minutes to unmold and enjoy this delight!

2. Couscous from São Paulo with sardines and hearts of palm

pasta ingredients

• ¼ cup of olive oil
• ½ cup chopped onion
• ½ tablespoon of crushed garlic
• ¼ cup chopped red bell pepper
• ¼ cup chopped green peppers
• ¼ cup chopped yellow bell pepper
• 1 cup diced tomato
• 2 cans of boneless sardines with oil
• ½ cup tomato paste
• 1 sachet of traditional tomato sauce
• ½ cup of water
• 250 ml of canned palm heart water
• 1 can of peas and corn with the canned water
• 1 cup of chopped palm
• ¼ cup pitted green olives
• 4 boiled eggs
• ½ tablespoon of salt
• ½ teaspoon of black pepper
• ½ teaspoon chimichurri
• 1 teaspoon hot paprika
• ¼ cup (tea) of parsley
• ¼ cup chives (chives)
• 2 ½ cups medium flaked cornmeal

Ingredients to decorate

• Oil
• Cherry tomatoes, halved and seasoned to taste
• parsley to taste
• Sardines without thorns to taste
• 2 boiled eggs, cut into rounds
• 1 palm heart cut into rounds
• green olives to taste

Preparation mode

1. In a pan add the oil, onion, garlic and peppers and let it sauté for a few minutes. When the vegetables are starting to wilt, add the tomato and let it cook for 5 minutes;
2. With the cooked tomato, add the sardines with the oil and with the spoon break up the pieces of protein so that it mixes better with the ingredients;
3. Add the tomato paste and sauce, the water and finally the water from the palm heart preserve. Let the broth cook for another 5 minutes after it starts to boil;
4. Add the corn and canned peas, the hearts of palm, the olives and the boiled eggs, and stir so that the ingredients are incorporated;
5. Season with salt, pepper, chimichurri, hot paprika, chives and parsley, and cook for 5 minutes after boiling;
6. Gradually add the corn flour, always stirring so that it is incorporated into the other ingredients. Mix well and let the flour cook for approximately 3 minutes, until the dough comes off the pan;
7. Grease a baking sheet with a hole in the middle with oil. Start decorating the bottom of the pan with the eggs cut into slices, then add the hearts of palm, tomatoes, olives, sardines and parsley;
8. Distribute half of the dough on the baking sheet making the first layer and with a spoon press it down to make it compact and uniform;
9. Before starting the second layer, decorate the side of the roast using the same ingredients. Once this is done, continue distributing the dough evenly until the baking sheet is complete;
10. Allow the couscous to cool at room temperature or in the refrigerator, if desired. Unmold while still warm and enjoy the harmony of flavors in this recipe!

3. Couscous from São Paulo with cherry tomatoes

Ingredients

• Olive oil
• 2 cloves of minced garlic
• 1 chopped onion
• 1 can of corn
• 1 can of sardines
• 1 cup sliced ​​olives
• 1 cup chopped parsley
• Cherry tomatoes cut in half
• Salt and black pepper to taste
• 2 cups of water
• 1 cup tomato sauce
• 3 cups of flaked corn flour

Preparation mode

1. In a pan with oil, put the garlic and onion to sauté. When they are golden, add the corn, sardines, sliced ​​olives, parsley and cherry tomatoes;
2. Season everything with salt and pepper to taste and let the vegetables sauté for about 5 minutes. Then add the water and tomato sauce and let the broth cook until it boils;
3. With the broth boiling, add the corn flour and stir well to incorporate it into the other ingredients. While stirring, the flour will thicken the broth until it becomes a dough;
4. Distribute the couscous mass while still hot in a roasting pan with a hole in the middle and with the help of a spoon adjust it so that it is compact and uniform;
5. Let the couscous cool for approximately 30 minutes and unmold. Finish with some parsley leaves and cherry tomatoes if you wish and taste this wonder!

4. Couscous from São Paulo with bay leaf

Ingredients

• 25ml of olive oil
• 2 chopped onions
• Salt and black pepper to taste
• 4 chopped ripe tomatoes
• 1 bay leaf
• 2 minced garlic cloves
• ½ can of corn
• ½ can of peas
• 1 ½ can of sardines
• pepper sauce to taste
• 2 chopped boiled eggs
• Chopped palm to taste
• Water
• Parsley and chives to taste
• 200 g of flaked corn flour

Ingredients to decorate

• Olive oil
• 2 boiled eggs, cut in half
• ½ can of sardines, cut in half
• tomato slices

Preparation mode

1. In a pan with oil, put the chopped onions to sauté. When it starts to brown, add salt and pepper;
2. With the golden onion, add the tomatoes, bay leaf and garlic. When the vegetables start to wilt, add corn, peas, sardines and chili sauce. Stir well, taste the flavor and if necessary, add more seasoning;
3. Also add the chopped egg, the hearts of palm and finally the parsley. Add water and let it cook for a few minutes;
4. While the sauce is cooking, grease a roasting pan with a hole in the middle with olive oil and prepare the couscous decoration at the bottom with egg, tomato slices and sardines. Reserve;
5. Returning to the sauce, add the cornmeal to the pan and mix well to incorporate all the ingredients and form the couscous dough. Turn off the heat, taste and if necessary, adjust the seasoning again;
6. With the dough still hot, distribute it on the baking sheet, always adjusting and pressing with the aid of a spoon so that it is compact and uniform;
7. Place in the fridge for a few minutes to cool and set. When cool, unmold and serve as you wish!

5. Couscous from São Paulo with pepperoni

Ingredients

• Olive oil
• 3 cloves of garlic
• 1 chopped onion
• 1 teaspoon of paprika
• ½ cup sliced ​​olives
• 1 seedless chopped tomato
• 1 cup of chopped palm
• ½ can of corn
• ½ chopped green pepper
• ½ chopped red pepper
• ½ yellow pepper, chopped
• ½ can of peas
• Pepperoni pepper to taste
• oregano to taste
• salt to taste
• 1 chicken stock cube
• 2 cans of sardines with oil without thorns
• 1 sachet of tomato sauce
• 500 ml of water
• 4 chopped boiled eggs
• green smell to taste
• 2 cups flaked corn flour

Ingredients to decorate

• Olive oil
• Hard-boiled eggs, cut into slices to taste
• Tomato slices to taste
• Olives to taste
• Sardines without thorns to taste

Preparation mode

1. In a preheated pan with oil, sauté the garlic and onion. When the vegetables start to wilt, add the paprika, olives, tomato, hearts of palm, corn, pepper mix and peas;
2. Season everything with pepperoni, oregano, salt and the chicken broth tablet;
3. Add the sardines with the oil and stir well to break up the larger pieces. Then add the tomato sauce, water, eggs and parsley and let the sauce simmer for a few minutes with the lid on;
4. Gradually add the corn flour, always stirring so that it incorporates the other ingredients. Mix well and let it cook for a few minutes, until the dough comes off the pan;
5. Grease a roasting pan with a hole in the middle with oil. Start decorating the bottom of the pan with the eggs cut into slices, then add the tomato slices and the olives;
6. Distribute half of the dough on the baking sheet, pressing it so that it is uniform. Once this is done, decorate the side of the mold with sardines, eggs and cherry tomatoes and finish the assembly with the dough, again adjusting it so that it is compact and uniform;
7. Cover with plastic wrap and place in the fridge for a few minutes to cool and set. When it’s cold, unmold and ready, you have a delicious São Paulo couscous to taste!

6. Couscous from São Paulo with pepperoni

Ingredients

• Olive oil
• 1 chopped onion
• 2 minced garlic cloves
• ½ yellow pepper, chopped
• ½ chopped red pepper
• ½ chopped green pepper
• 2 tomatoes, chopped without the seeds
• 2 chopped sausages
• salt to taste
• chimichurri to taste
• 150 g shredded chicken
• 300 g of chopped pupunha heart of palm
• 1 can of corn with peas
• 1 sachet of tomato sauce
• 110 ml of water
• 100 g pitted olives
• green smell to taste
• 250 g of flaked corn flour

Ingredients to decorate

• release spray
• 2 boiled eggs, cut into rounds
• Palm heart cut into slices to taste
• fresh parsley

Preparation mode

1. In a preheated pan with oil, put the onion and garlic to sauté. When they are golden, add the peppers and tomato and let it sauté until they start to wither;
2. Pull the vegetables to one side of the pan, and on the empty side place the sausage to brown. If necessary, add more oil;
3. With the golden sausage, mix it with the other ingredients in the pan and season with salt and chimichurri. Then add the shredded chicken, hearts of palm, corn and peas, tomato sauce, water, olives and finish with…