Corn couscous with beans and vegetables

Components

• 1 1/2 cups (tea) of corn flakes flour for cuscuz
• Half a tea cup of brown beans
• 1 jicama
• Two tomatoes
• 100 grams of Dutch pods (approximately 18 pieces)
• Half a purple onion
• 3/4 cup of water to hydrate the couscous
• Four tablespoons of olive oil
• 2 tablespoons of vinegar made from red wine
• Add ground pepper gradually, adjusting to your preference.
• salty substance
• Six sprigs of coriander, including roots, stems, and leaves

Ready state

1. In a bowl, combine the corn flour with 1 teaspoon of salt. Gradually add water, stirring with a spoon until the mixture reaches a wet sand-like consistency. Allow it to rest for 10 minutes to soften the flakes during steaming. In the meantime, prepare the other ingredients and cook the beans.

1. In the pressure cooker, put the bean-fradinho, add 4 cups of water, 1/2 teaspoon of salt, and set to high heat. Once the cooker starts to pressurize, reduce the heat and cook for 10 minutes. Turn off the heat and wait for the pressure to release completely before opening the cooker. Drain the cooked beans using a sieve and set aside.
2. Remove the onion peel and slice it thinly lengthwise. Place the slices in a small bowl, sprinkle with 1/4 teaspoon of salt, and gently mix using your fingertips, loosening and massaging the onion. Pour 2 tablespoons of vinegar over the onions and let them sit while you continue with the recipe — this acts as a quick pickle, softening the onion and reducing its pungency.
3. Peel, wash, and thoroughly dry the chuchu to prevent slipping while cutting. Use a spoon to remove the seeds. Slice the chuchu into 1 cm pieces, then cut those slices into 1 cm strips, and finally dice the strips into cubes. Halve the tomatoes, remove the seeds, and chop each half into 1 cm cubes. Wash, dry, and cut the pod into 1 cm pieces. Wash and dry the coriander root and stems, finely chopping them, and roughly chop the leaves.
4. Pour water into the bottom of the pan and place the steam basket inside. Add the dampened corn flour to the basket without pressing it down. Cover and place over high heat. Once it begins to boil, which usually takes around 5 minutes, reduce the heat and let it cook for 10 minutes until the cuscuz is very tender. When you lift the lid, the cuscuz should be puffed up and soft to the touch.
5. While the cuscuz is cooking, sauté the vegetables: heat a large frying pan over medium heat. Add 2 tablespoons of olive oil, then add the chuchu, seasoning with half a teaspoon of salt and pepper to taste. Cook for about 6 minutes until the chuchu softens slightly. Add the pod, root, and coriander stalks, season with a pinch of salt, and sauté for 2 minutes until fragrant and the pod softens a bit. Transfer everything to a large bowl and set aside.
6. Extinguish the fire from the butcher and handle the basket carefully to avoid burning or tipping it. Gently pull the central stem to loosen the couscous. Move the couscous from the basket to the bowl containing the sautéed vegetables, using a fork to drop it in.
7. Include beans, onion, tomato, and coriander leaves. Pour in 2 tablespoons of olive oil and stir thoroughly. Serve immediately.

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Cuscuz is also a treat enjoyed at room temperature, making it an excellent choice to bring in your everyday lunchbox.