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couscous
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
3 servings
Danielle Silva
@danielleandradde- Ingredients
- Recipe
- cup (tea) of flaked corn flour2 cup
- teaspoon of salt1/5 teaspoon
- cup (tea) of water3/4 cup
- tablespoons of butter2 tablespoon
- In a bowl, mix the cornmeal with the salt. Gradually pour in the water, stirring with a spoon to moisten the flour – the texture should be like wet sand, very damp. Let it hydrate for 10 minutes – so the flakes are softer when steaming.
- Fill the bottom of the couscous pan with water and place the steamer basket in the pan. Transfer the hydrated corn flour to the basket, without compacting. Cover and bring to a boil over high heat.
- As soon as it starts to boil, a light steam will come out from the side of the lid. Lower the heat and cook for another 10 minutes until the couscous is very tender. Check when opening the lid: the couscous must be inflated soft to the touch.
- Turn off the heat and, being careful not to burn yourself or turn the basket over, pull the central stem to unmold the couscous. Transfer to a bowl and break the couscous into pieces with a fork.
- In a small bowl, mix the butter with ¼ cup (tea) of the boiling water from the couscous pan. Stir with a spoon until at least half of the butter has melted – it finishes melting with the heat of the couscous.
- Drizzle the buttered water over the couscous and mix with a fork – the buttered water makes the couscous more moist and flavorful. Serve next.
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