- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 225 kcal
Quick summary
“Vegetable Cuscuz Paulista made with corn semolina cooked in a fragrant sauté of olive oil, onion, grated carrot, zucchini, and red bell pepper. A colorful dish, rich in fiber and prepared in a single pan, excellent for light everyday meals.”
What you need to know
- Slow cooking over low heat allows the cornmeal to fully hydrate with the water from the vegetables themselves.
- The addition of finely grated carrot and small diced zucchini ensures uniform cooking in the same time as the semolina.
- The mandatory 5-minute rest after turning off the heat settles the steam and gives the ideal consistency for cutting or molding.
Ingredients
Main
- 1 cup of cornmeal
- 2 cups of water
- 1 grated carrot
- 1 chopped zucchini
- 1/2 chopped red bell pepper
- 1/2 onion, chopped
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Chopped parsley to finish
Instructions
Principal
- In a pan, heat the olive oil and sauté the onion until it is transparent.
- Add the chopped vegetables (carrot, zucchini, and bell pepper) and cook for about 5 minutes.
- Add the cornmeal and stir well to incorporate the flavors.
- Add the water, season with salt and black pepper, and mix.
- Let it cook over low heat until the water is absorbed and the semolina is cooked, about 15 to 20 minutes.
- Turn off the heat and let the couscous rest for 5 minutes before serving.
- Finish with chopped parsley to add freshness to the dish.
- Serve hot or at room temperature, as you prefer.
Chef's tips
- Sauté the vegetables until al dente before adding the water to preserve texture and vivid colors in the finished couscous.
- Hydrate the corn semolina by stirring continuously in the first few minutes to avoid the formation of dry lumps at the bottom of the pan.
- Grease a bundt pan with a few drops of olive oil and decorate the bottom with vegetable slices before pressing the dough.
Variations
- Add 1/2 cup of chopped green olives and drained canned sweet corn to the initial sauté for greater variety of textures.
- Add 1 teaspoon of turmeric powder or smoked paprika to the cooking water to intensify the golden color and aroma.
- Incorporate cubes of coalho cheese or cured minas cheese in the last minutes of cooking to create creamy spots in the couscous.
Substitutions
- Corn semolina can be substituted with pre-cooked cornmeal flakes or yellow corn flour in equal amounts.
- The green zucchini can be swapped for finely chopped chayote, chopped heart of palm, or tiny broccoli florets.
- Red bell pepper can be replaced with ripe Italian tomato without seeds chopped into small cubes.
How to store
Store the couscous in a closed container with a lid in the refrigerator for up to 4 days. It can be consumed cold in salads or reheated by steaming in a bain-marie or in the microwave for about 1 minute covered so it doesn't dry out.
Can it be frozen?
Cooked vegetable couscous can be frozen in slices or individual portions. Wrap well in plastic wrap and store in the freezer for up to 2 months. Thaw in the refrigerator for 6 hours and reheat in a steamer to recover the natural moisture of the semolina.
What to serve with
Serves very well alongside green leaf salads with tomato, grilled fish fillets, or poached eggs with runny yolk. For a totally plant-based meal, serve accompanied by seasoned black-eyed peas.
Frequently asked questions
Can I use Moroccan couscous in this recipe?
Yes, if using Moroccan wheat semolina, boil the water with the vegetables separately and simply pour it over the semolina in a bowl, letting it sit covered for 5 minutes without putting the semolina directly on the heat.
How to unmold the vegetable couscous without breaking it?
Press the dough well into the mold while still hot using the back of a greased spoon, wait to warm for 10 minutes, and run a thin spatula along the sides before turning onto the serving plate.
Is it necessary to remove the zucchini skin?
It is not necessary to peel the zucchini; the well-sanitized peel adds fiber, contrasting green color, and prevents the cubes from falling apart during cooking in the pot.
What to do if the corn semolina gets hard at the end?
Add 1/4 cup of boiling water around the edges of the pan, cover immediately, and keep on very low heat for another 3 to 5 minutes so that the steam finishes hydrating the starch.
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