The recipe for Cuscuz Paulista
* 2 tomatoes, sliced
* 3 hardboiled eggs, sliced
* 1 can heart of palm, sliced in halves lengthwise
* Whole sardine
The couscous itself:
* 1/2 cup of olive oil
* 1 and 1/2 cup chopped heat of palm
* 1 cup of canned peas, drained
* 1 red pepper, chopped
* 2 grated onions
* 2 tablespoons of cassava flour
* 2 chopped peppers without seeds
* 2 (250g) cans sardine fillets
* 4 tablespoons of chopped parsley
* 4 Chicken broth cubes
* 4 cups of boiling water
* 4 cups yellow cornmeal
* 8 tomatoes, peeled and seeded
1) Find a big enough ring mold, preferably a non-stick type, about 10 inches in diameter. Decorate the bottom and the side of your mold with sliced heart of palm, tomato slices and eggs slices, and some sardine fillets. Reserve.
2) Pour some oil in a saucepan, heat it up and brown the onion. Add the chopped tomatoes, bell pepper and fry for few minutes. Add the chopped heart of palm, the sardine, peas, parsley and pepper.
3) Add the broth cubes and stir until dissolved. Add the 4 cups boiling water, stir well and bring back to a boil. Gradually mix in the yellow cornmeal and the cassava flour and stirring constantly, until smoothly mixed.
4) Pour evenly this mixture into the predecorated form, gently compacting it. Unmold the Cuscuz on a plate by placing a plate on the mold then flipping it.
Your Cuscuz Paulista is ready to serve.