Vegetarian Traditional Brazilian Cuscuz

Discover the irresistible charm of Vegetarian Traditional Brazilian Cuscuz, a plant-based take on Brazil's beloved comfort food. This recipe features layers of fluffy steamed cornmeal, known as "flocão de milho," combined with a vibrant medley of sautéed vegetables, including juicy tomatoes, grated carrots, and tender peas, all enhanced by the aromatic flavors of garlic, onion, and fresh parsley. Prepared in a traditional steaming pot (cuscuzeira), this dish is naturally gluten-free and perfect for brunch, dinner, or any occasion that calls for hearty, wholesome fare. With minimal prep time and a stunning presentation, this cuscuz is as satisfying as it is easy to make. Serve it warm with a drizzle of olive oil or a fresh green salad for a delightful meal that transports you straight to the heart of Brazilian cuisine!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 cups Cornmeal (flocão de milho)
• 1.5 cups Water
• 1 teaspoons Salt
• 2 tablespoons Olive oil
• 1 medium Chopped onion
• 2 Garlic cloves, minced
• 2 medium Diced tomatoes
• 1 medium Grated carrot
• 0.5 cups Cooked peas
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large bowl, combine the cornmeal (flocão de milho), salt, and about 1.5 cups of water. Mix well until the cornmeal is slightly damp but not too wet. Let it sit for 10 minutes to hydrate.

Step 2

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

Step 3

Add the minced garlic to the skillet and sauté for another 1 minute, until fragrant.

Step 4

Stir in the diced tomatoes and grated carrot. Cook for 4-5 minutes, until the vegetables are tender and the tomato juices have reduced slightly.

Step 5

Add the peas and cook for another 2 minutes. Remove from heat and stir in the chopped parsley. Set the vegetable mixture aside.

Step 6

Fill the bottom of a steaming pot (cuscuzeira) with water and bring it to a boil. Lightly grease the steaming basket with the remaining 1 tablespoon of olive oil.

Step 7

Layer the hydrated cornmeal into the steaming basket, alternating with layers of the vegetable mixture, starting and ending with the cornmeal.

Step 8

Place the steaming basket over the boiling water and cover with a lid. Steam for about 15 minutes, or until the cuscuz is firm and cooked through.

Step 9

Carefully remove the steaming basket from the heat and allow it to cool slightly. Invert the cuscuz onto a plate and serve warm.

Nutrition Facts

Serving size	(1375.2g)

Amount per serving	% Daily Value*
Calories	1977.7

Total Fat 36.4g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2702.6mg	0%
Total Carbohydrate 368.0g	0%
Dietary Fiber 45.7g	0%
Total Sugars 25.6g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 220.0mg	0%
Iron 13.9mg	0%
Potassium 1883.5mg	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: 16.7%

Protein: 8.4%

Carbs: 74.9%