Couscous Paulista

Directions

• In a bowl, place the corn flour and set aside.
• In a pan, boil the water together with the vegetable broth until the cube dissolves completely.
• Turn off the heat and set aside.
• In another pan, heat the olive oil over medium heat.
• Add the onion, garlic and bell pepper and sauté for a few minutes until soft.
• Add the tomatoes, green corn and peas to the pan and sauté for a few more minutes.
• Add the water and vegetable broth mixture to the pot and bring to a boil.
• With the water boiling, gradually add the corn flour, stirring constantly to avoid lumps.
• Keep stirring until the mixture starts to come away from the bottom of the pan.
• Turn off the heat and add the ham, cheese, hard-boiled eggs, olives and chopped parsley.
• Mix well to incorporate the ingredients.
• Season with salt and pepper to taste, remembering that the vegetable broth already contains salt.
• Grease a pudding mold with olive oil and place the couscous dough inside, pressing well to make it compact.
• Let the couscous cool for a few minutes, then turn it out onto a serving plate.
• Garnish the couscous with olives and chopped parsley on top.
• Serve Couscuz Paulista hot or cold, accompanied by green salad and pepper sauce, if desired.