CUSCUZ MARROQUINO COM AMÊNDOAS E UVAS-PASSAS (MOROCCAN COUSCOUS WITH ALMONDS AND RAISINS)
INGREDIENTS
1½ cups Moroccan couscous
1½ cups water
3 tablespoons olive oil
2 tablespoons chopped parsley
1 tablespoon butter
100 g slivered and toasted almonds
6 tablespoons red onion
4 tablespoons black raisins
2 sliced garlic cloves
salt and freshly ground pepper to taste
HOW TO PREPARE
Bring a kettle (or saucepan) of water to the boil over high heat.
Place the Moroccan couscous in a large bowl, pour over the boiling water, mix and cover with a plate. Leave to stand for 5 minutes.
Add 1 tablespoon of olive oil, the butter and 1 pinch of salt to the couscous. Mix well and set aside.
Peel and halve the onion. Slice the halves very thinly into half-moons. Cut the garlic cloves into thin slices.
Put the rest of the olive oil in a large frying pan and heat over medium heat. Then add the onion and garlic and let them brown.
Add the raisins, almonds and finally the hydrated couscous. Stir well. Season with salt and black pepper.
Sprinkle with chopped parsley. Serve afterwards.
Couscous from São Paulo
INGREDIENTS
1/2 cup olive oil
1 chopped onion
1 can or box of tomato sauce
2 cans of water
1 can peas
1 can green corn
1 bell bell pepper
2 cans of sardines or tuna
green smell to taste (parsley and chives)
salt and seasoning to taste
1 tablet of vegetable stock or your favorite flavor
3 cups coarse corn flour
3 hard-boiled eggs
tomato for garnish
HOW TO PREPARE
1. Sauté the onion, bell bell pepper, olives, peas, green corn, tomato sauce, green smell, sardines, spices and stock tablet in olive oil.
2. Pour in the water, bring to the boil, add the cornflour and cook.
3. Grease the pan with olive oil and place the eggs, tomatoes and sardines underneath.
4. Pour the batter into the mold, let it cool and unmold.
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