The couscous sardine recipe is one of the savoury dishes that you cannot miss at June parties! In addition to being very practical to do, it generally pleases everyone and is very economical. Continue here to find out how to make a couscous sardine recipe!
In this recipe for couscous seasoned with sardines, cornflour is used for couscous, of the flake type, and also a little cassava flour, because it helps to link all the ingredients together. The result should be a creamy but firm couscous so that it doesn’t fall apart when unmolding.
Below we have all the details of this recipe for northeastern couscous with sardines, prepare it at home!
Ingredients for making São Paulo couscous sardine recipe:
1½ cups of cornmeal (floc)
¾ cup of olive oil or oil
2 cans of sardines in tomato sauce
1 can of vegetable select
½ cup of chopped olives
1 chopped onion
2 chopped garlic cloves
1 cup of water (240 millilitres)
2 tablespoons of manioc flour
1 tablespoon of pepper sauce (optional)
1 boiled egg and other ingredients to decorate
green smell to taste
|Amount per serving|
|% Daily Value*|
|Total Fat 56.2g||72%|
|Saturated Fat 8.3g||42%|
|Total Carbohydrate 138.7g||50%|
|Dietary Fiber 13.5g||48%|
|Total Sugars 3.8g|
|Vitamin D 10mcg||51%|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make São Paulo couscous sardine recipe:
Heat a pan with the oil. When it’s hot, sauté the onion and garlic in it until they start to brown. Then add the drained vegetable selection, the olives and the pepper sauce, if you like. Let it cook for another 1-2 minutes.
Then add the water and the manioc flour and, little by a little while stirring, add the cornflour. Season with salt and pepper to taste and stir until this couscous sardine recipe is creamy but firm.
Tip: Cassava flour helps to bind the ingredients together. If you don’t have it, you can substitute breadcrumbs.
Turn off the heat and add the green scent and 1 can of sardines with the sauce. Mix the sardines in the couscous, but do not knead too much. Transfer the mixture to a well-greased pudding or cake tin, decorated with the egg slices and the remaining sardines. Press with a spoon or spatula to make the couscous very compact.
Tip: If the couscous is too soft after adding the sardine sauce, correct the spot with more corn or cassava flour.
Reserve your sardine couscous in the refrigerator for 2-4 hours, unmold and serve! Indulge in this couscous stuffed with sardines and let us know what you think in the comments. Enjoy your food!