Simple Paulista couscous

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The Paulista couscous It is a dish full of history and regionality. Colorful, tasty and versatile, it is a guaranteed presence at parties, family lunches and even as a main dish on days that call for something light, but full of substance.

Made with cornmeal, vegetables, tomato sauce and the famous touch of sardines (or tuna, if you prefer), São Paulo couscous is quick to make, yields a lot and also impresses with its beautiful presentation, especially when unmolded!

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 2 chopped garlic cloves
• 1 chopped tomato without seeds
• 1/2 chopped bell pepper (can be red or green)
• 1/2 cup peas (can be frozen or canned)
• 1 can of sardines (or tuna) with a little oil
• 2 cups (tea) of flaked corn flour
• 2 cups (tea) of hot water
• 1/2 cup tomato sauce
• Salt and pepper to taste.
• Chopped chives to taste
• Olives (optional)

To decorate the shape:

• Tomato slices
• Boiled egg slices
• Whole olives
• Green corn

Preparation:

1. Braising the base

1. In a large saucepan, heat the olive oil and sauté the onion and garlic until lightly browned.
2. Add the tomatoes, bell peppers, peas and sardines. Stir well to break up any larger pieces.
3. Add the tomato sauce and hot water. Mix and season with salt, pepper and parsley.
4. When it boils, add the corn flour little by little, stirring constantly until it forms a moist, well-incorporated dough (not too dry).

2. Assembly and finishing

1. Grease a ring-shaped mold with olive oil and decorate the bottom with egg slices, tomatoes, corn and olives.
2. Pour the couscous mixture into the pan, pressing down firmly with a spoon.
3. Let it cool for about 15 to 20 minutes.
4. Carefully unmold and serve at room temperature or slightly warm.

Kitchen Tips

• Flaked cornmeal is the secret to the perfect texture — don't use fine cornmeal (like cornmeal).
• You can replace the sardines with shredded chicken, dried meat, or make a vegetarian version with just vegetables.
• It's delicious with a drizzle of olive oil on top and served with a green salad.