Mediterranean Diet Traditional Brazilian Cuscuz
Experience a delightful fusion of cultures with our Mediterranean Diet Traditional Brazilian Cuscuz recipe! This vibrant dish combines the comforting texture of traditional Brazilian cuscuz, made with fine cornmeal, with the fresh and zesty flavors of Mediterranean-inspired toppings. Steamed to perfection and topped with cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley, this healthy and colorful recipe is enhanced with tangy lemon juice and high-quality extra virgin olive oil. Ready in just 30 minutes, it's a fantastic option for a quick meal that’s both satisfying and nutritious. Serve it warm or at room temperature for a light yet flavorful dish that celebrates global culinary traditions. Perfect for Mediterranean diet enthusiasts and fans of Brazilian cuisine alike!
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Recipe Information
Ingredients
- 2 cups fine cornmeal (flocão de milho)
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 0.5 cup cucumber, finely diced
- 0.25 cup red onion, finely chopped
- 0.25 cup parsley, finely chopped
- 0.25 cup kalamata olives, sliced
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine the cornmeal and water. Let it rest for 5 minutes to hydrate the cornmeal properly.
While the cornmeal is hydrating, prepare your steamer. Fill a pot with a few inches of water, place a steamer insert over the pot, and bring the water to a simmer.
After the hydration period, fluff the cornmeal with a fork, breaking apart any clumps. Add 1 tablespoon of olive oil and a pinch of salt, mixing well.
Transfer the hydrated cornmeal mixture to the steamer insert. Spread it out evenly and lightly press it down. Cover the steamer with a lid, and steam over medium heat for 10-12 minutes, or until the cuscuz holds its shape and has a soft texture.
While the cuscuz is steaming, prepare the Mediterranean-inspired toppings. In a separate bowl, combine the cherry tomatoes, cucumber, red onion, parsley, olives, lemon juice, the remaining olive oil, salt, and black pepper. Toss well to combine.
Once the cuscuz is cooked, remove it from the steamer and let it cool for 5 minutes. Use a plate to invert the cuscuz onto a serving dish.
Top the cuscuz with the Mediterranean vegetable mixture, spreading it evenly. Optionally, drizzle with extra olive oil and garnish with additional parsley.
Serve the Mediterranean Diet Traditional Brazilian Cuscuz warm or at room temperature. Enjoy this delicious, healthy, and colorful dish!
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 261.9 g | 95% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 11.5 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1659 mg | 35% | |
*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.
