Farofa de couscous marroquino

Gosta de farofa mas fica sempre na de farinha de milho ou mandioca? Quer inovar? Então teste esta receita.

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Aqui utilizamos o couscous (ou cuscuz) marroquino, um alimento que surgiu na região do Magreb (que compreende Tunísia, Marrocos e Argélia). Há registros do prato de duzentos anos antes de Cristo e é um preparo com a sêmola de trigo que, durante seu cozimento, emite um som que os africanos relacionaram a “cous cous“, por isso o nome.

Esta farofa fica bem crocante já que não hidratamos o cuscuz como nas receitas tradicionais. Os ingredientes você pode variar como numa farofa tradicional e fazer de acordo com seu paladar.

INGREDIENTES:

  • 02 xícaras de chá de cuscuz marroquino (o da Tipiak é bem fácil de encontrar e eu gosto bastante)
  • Meia xícara de chá de água;
  • 01 linguiça calabresa defumada;
  • 1 pedaço de bacon (aproximadamente 50g, mas pode colocar a gosto);
  • Meio pimentão verde; meio pimentão vermelho e meio pimentão amarelo;
  • 04 dentes de alho;
  • 01 colher de sopa de azeite;
  • Sal a gosto;
  • Páprica doce a gosto;
  • Uma pitada de canela em pó;
  • 01 colher de chá de açúcar mascavo;
  • 02 colheres de sopa de cebolinha, ou cheiro verde.

MODO DE PREPARO: 

  • Refogue o bacon, deixe bem fritinho e junte o alho. Coloque o cuscuz marroquino, uma pitada de sal, uma de páprica e sempre mexendo para não queimar.  Deixe ele ir tostando.

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  • Durante este processo vá pingando a água para dar uma leve cozida (se não ele fica muito duro e queremos crocante, mas não “crú”), meia xícara será o suficiente. Quando o cuscuz estiver dourado está pronto.
  • Retire ele da panela e reserve, na mesma panela, sem lavar coloque o azeite e de uma refogada nos pimentões e na linguiça. Neste momento eu coloquei uma pitada de canela e um pouco de açúcar mascavo, que deu um toque especial e um aroma muito agradável, porém é opcional. A canela combina muito com carne suína e bovina e o açúcar mascavo carameliza e envolve toda a linguiça.

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  • Hora de juntar o cuscuz e a cebolinha. Prove, se necessário ajuste o sal. Cuidado, pois a calabresa tende a ser salgada.

O prato está pronto e é só servir.

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Espero que tenham gostado.

Fotos: Quintal do Talho

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