Best 2 Brazilian Couscous Recipes

Prepare to tantalize your taste buds with a culinary journey to Brazil, where flavors dance and textures delight. Discover the vibrant dish of Brazilian couscous, a delectable combination of tender grains, aromatic spices, and an array of colorful vegetables. In this comprehensive guide, we present a collection of irresistible recipes that showcase the versatility and charm of this beloved dish. From the classic simplicity of Traditional Brazilian Couscous to the hearty indulgence of Chicken and Sausage Couscous, each recipe promises a unique taste experience. Embark on a culinary adventure and let the vibrant flavors of Brazil transform your kitchen into a celebration of taste.

Let's cook with our recipes!

HERBED COUSCOUS

Herbed Couscous image

this herbed couscous recipe is a quick and super tasty side dish that will take your mid-week dinners to a whole other level. It's made with pearl couscous, garlic, herbs and a little lemon. The best part? It's ready in about 20 minutes and the pairing possibilities are endless!

Provided by Aline Shaw

Categories Side Dish

Time 25m

Number Of Ingredients 9

Ingredients

1 cup of dry couscous
1 garlic clove minced, or a tsp of Brazilian Sofrito
1/2 onion (diced)
1 sprig of thyme
1 bay leaf
2 tbsp of olive oil
salt to taste
1 lemon (zested)
1 tbsp of roughly minced parsley

Steps:

heat up one tbsp of the olive oil in a small sauce pan over medium to high heat
sautée onion until transparent, about 2-3 mins
add garlic and sautée until frangrant, about 1 minute
add dry couscous and stir
add salt, stir
add water* thyme and bay leaf
bring it to a boil then reduce to a slow simmer
cover and let it simmer until all the water has been absorbed (about 10 mins)
after all liquid has been absorbed, remove the thyme sprig and the bay leaf and discard
add remaining tbsp of olive oil, the parsley and the lemon zest, stir to combine

TEXAS DE BRAZIL COUSCOUS SALAD

Texas de Brazil Couscous Salad image

This dish is delicious whether served warm or cold. Texas de Brazil kitchens use a professional torch to give a nice char to roasted vegetables such as bell peppers, jalapenos and onions once the veggies are out of the oven. If you are trying this recipe and you have a torch designed for the home kitchen, char the asparagus and onions after they have been sautéed-the char will add a nice smoky flavor. You can also add shredded chicken breast to make this salad a meal.This recipe is from Texas de Brazil in Orlando, Florida, and was originally published in the Orlando Sentinel.

Categories Salads

Time 24m59S

Yield 6

Number Of Ingredients 9

Ingredients

1 1/2 pound israeli couscous pasta
4 tablespoon rice vinegar
8 tablespoon lemon-pepper seasoning
1/2 cup vegetable oil plus 2 tablespoons to sauté the onions and asparagus
1 small red onion, core discarded, cut in strips
12 spears of medium or small asparagus, sliced in 1-inch pieces
coarse salt and pepper, to taste
1 cup scallions, green and white parts sliced in 1/2-inch pieces
1 cup sweetened dried cranberries

Steps:

Step 1: Cook 1 1/2 pounds Israeli couscous pasta in abundant boiling salted water until al dente. Strain, rinse with hot water and reserve.
Step 2: In a mixing bowl, add 4 tablespoons rice vinegar and 8 tablespoons lemon-pepper seasoning. Add 1/2 cup vegetable oil in a steady stream, whisking constantly to emulsify the mixture; it should have the consistency of a salad dressing. Mix couscous pasta with the dressing, stirring gently to coat.
Step 3: In sauté pan, heat 2 tablespoons vegetable oil. Cook 1 small red onion (cut into strips) until slightly caramelized. Add 12 spears sliced asparagus; cook 1 minute. Season with salt and pepper.
Step 4: Add all the ingredients-including 1 cup sliced scallions and 1 cup dried cranberries-to the pasta and stir, taste and adjust seasonings if needed.

Nutrition Facts : ServingSize 1 serving, Calories 686 calories, Sugar 18 g, Fat 21 g, Carbohydrate 109 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g, Sodium 522 mg, TransFat 0.1 g

Tips:

Choose the right couscous: Brazilian couscous is typically made with medium-grain couscous, which has a slightly chewy texture. If you can't find medium-grain couscous, you can use fine-grain couscous, but it will be less chewy.
Toast the couscous before cooking: Toasting the couscous before cooking helps to bring out its nutty flavor. To toast the couscous, heat a large skillet over medium heat. Add the couscous and cook, stirring constantly, until it is golden brown.
Use a flavorful broth: The broth that you use to cook the couscous will add a lot of flavor to the dish. Use a broth that is packed with flavor, such as chicken broth, vegetable broth, or beef broth.
Add vegetables and protein: Brazilian couscous is often served with vegetables and protein. Some popular vegetables to add to Brazilian couscous include onions, peppers, tomatoes, and corn. Some popular proteins to add to Brazilian couscous include chicken, beef, and shrimp.
Season the couscous to taste: Once the couscous is cooked, season it to taste with salt, pepper, and other spices. You can also add a squeeze of lime juice or a dollop of sour cream.

Conclusion:

Brazilian couscous is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be customized to your own taste. Whether you like it spicy, mild, or somewhere in between, there is a Brazilian couscous recipe out there for you. So next time you're looking for a new dish to try, give Brazilian couscous a try.