Since there is a lot of brazilian who loves these, we decided to create a mini version for the Paulista Couscous.
It allows you to prepare it beforehand (just like the the Hidden Chicken) and it looks beautifull on the table. It can be served warm or cold, so you don't have to worry about making everything when your guests arrives.
Porcelain and Bamboo mat by Carla Amorim
1/2 diced onion
1 diced tomato
3 tbsp diced red bell pepper
3 tbsp yellow bell pepper
2 tbsp diced olives
1/2 cup corn
9 oz tomato sauce
17.6 oz water
2 tbsp manioc flour
For the finishing touch
Sliced palm hearts
6 sardines (from the can)
1. Sautee the onion in a little olive oil. Add the tomato, the bell pepers, olives and corn. After a minute add the tomato sauce, water and mix it.
2. Gradually add the manioc flour and couscous, always stirring. Cook for approxamately 2 minutes, don't stop stirring, until the dough is not sticking to the bottom of the pan. Remove from heat.
For the finishing
3. Boil the quail eggs in water for 1 minute, peel them and slice them.
4. Cover muffin pans with aluminium foil, arrange in the bottom and sides one slice of egg, a little corn and peas, a slice of palm heart and a piece of sardine. Add a little bit of the couscous dough and press it so all the ingredients are shaped in the mold.
5. Remove from the muffin pan on the serving plate or napkin when is time to serve. Serve warm or cold.
Tips: You can use a chicken bouillon instead of salt.
If you need to heat up the couscous before molding, add a little water and stir in low heat.
Makes approximately 70 mini couscous.