Soy-Free Traditional Brazilian Cuzcuz

Discover a vibrant and satisfying dish with this Soy-Free Traditional Brazilian Cuzcuz recipe, a gluten-free, plant-based spin on a beloved Latin American staple. Made with coarse ground cornmeal (flocos de milho), sautéed onions, garlic, bell peppers, tomatoes, and green peas, this dish boasts a rich medley of flavors and wholesome ingredients. Hydrating the cornmeal creates a soft, pliable texture, while the optional garnishes of hard-boiled eggs and black olives lend a beautiful presentation. Perfect for breakfast, a side dish, or a light meal, this Cuzcuz recipe is quick to prepare and low-effort, taking just 35 minutes from start to finish. Serve it warm or at room temperature for a comforting and colorful addition to your table.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 g Coarse ground cornmeal (flocos de milho or corn flour)
• 1 tsp Salt
• 500 ml Water
• 2 tbsp Olive oil (or neutral cooking oil)
• 1 medium White or yellow onion, finely diced
• 2 cloves Garlic, minced
• 1 medium Red bell pepper, finely diced
• 2 medium Tomatoes, diced
• 100 g Green peas, fresh or frozen
• 2 tbsp Fresh parsley, finely chopped
• 2 whole Hard-boiled eggs, sliced (optional, for garnish)
• 50 g Black olives (optional, for garnish)

Directions

Step 1

In a large bowl, mix the coarse ground cornmeal with 1 tsp of salt and gradually add 300 ml of water, stirring as you go. Let the mixture hydrate for 10 minutes while you prepare the other ingredients.

Step 2

Heat a large frying pan or saucepan over medium heat and add the olive oil. Sauté the diced onion until it becomes translucent, about 3-4 minutes.

Step 3

Add the minced garlic and cook for another minute, stirring constantly to avoid burning.

Step 4

Add the diced red bell pepper and cook until softened, about 3-5 minutes.

Step 5

Stir in the diced tomatoes and cook until they release their juices, about 5 minutes.

Step 6

Add the green peas and stir to combine. Cook for another 2-3 minutes.

Step 7

Reduce the heat to low and add the hydrated cornmeal mixture to the pan, stirring continuously to distribute the seasonings evenly.

Step 8

Slowly pour in the remaining 200 ml of water, a little at a time, while stirring the mixture. Cook for about 8-10 minutes, stirring frequently, until the cornmeal is cooked through and forms a cohesive, soft dough-like consistency.

Step 9

Take a small round or rectangular mold (a cake pan or a small bundt pan works well) and lightly grease it with olive oil. If desired, arrange slices of hard-boiled egg and black olives on the bottom and sides for visual appeal.

Step 10

Spoon the Cuzcuz mixture into the mold, pressing it down gently to ensure it fills all spaces evenly.

Step 11

Allow the Cuzcuz to rest for 5-10 minutes. Then, carefully invert the mold onto a serving plate to release the Cuzcuz.

Step 12

Garnish with additional parsley if desired, slice, and serve warm or at room temperature.

Nutrition Facts

Serving size	(1659.8g)

Amount per serving	% Daily Value*
Calories	1817.0

Total Fat 51.1g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 0g
Cholesterol 372mg	0%
Sodium 2938.2mg	0%
Total Carbohydrate 292.9g	0%
Dietary Fiber 38.5g	0%
Total Sugars 28.3g
Protein 46.1g	0%

Vitamin D 88IU	0%
Calcium 243.2mg	0%
Iron 14.5mg	0%
Potassium 2063.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 10.2%

Carbs: 64.5%