Vegetarian Traditional Brazilian Cuscuz
Savor the vibrant flavors of Brazil with this Vegetarian Traditional Brazilian Cuscuz recipe—a plant-based twist on a classic comfort food! Made with cornmeal (flocão de milho) and layered with a colorful medley of sautéed onions, garlic, tomatoes, carrots, peas, and fresh parsley, this dish is steamed to perfection for a light yet satisfying meal. Perfect for breakfast, lunch, or dinner, this vegetarian cuscuz is easy to prepare with minimal ingredients and uses a traditional steaming technique for authentic taste and texture. Simple, wholesome, and packed with flavor, it’s a delightful way to explore Brazilian cuisine. Serve warm as a standalone dish or alongside your favorite sides for a delicious and hearty feast.
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Recipe Information
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
Instructions
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.
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.
Add the minced garlic to the skillet and sauté for another 1 minute, until fragrant.
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.
Add the peas and cook for another 2 minutes. Remove from heat and stir in the chopped parsley. Set the vegetable mixture aside.
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.
Layer the hydrated cornmeal into the steaming basket, alternating with layers of the vegetable mixture, starting and ending with the cornmeal.
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.
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
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 368.0 g | 134% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 25.6 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1884 mg | 40% | |
*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.
