{"id":122,"date":"2012-12-11T22:00:00","date_gmt":"2012-12-11T22:00:00","guid":{"rendered":"https:\/\/thelovefood.pt\/2012\/12\/cuscuz-de-outono.html\/"},"modified":"2025-11-26T13:44:57","modified_gmt":"2025-11-26T13:44:57","slug":"cuscuz-de-outono","status":"publish","type":"post","link":"https:\/\/thelovefood.pt\/en\/2012\/12\/11\/cuscuz-de-outono\/","title":{"rendered":"Cuscuz de Outono"},"content":{"rendered":"
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(Scroll down for recipe in English)<\/i><\/span><\/div>\n
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Um cuscuz levemente aromatizado com a\u00e7afr\u00e3o, enrolado com quadradinhos de ab\u00f3bora ligeiramente crocantes na primeira dentada mas que se derretem na boca, casados com uns peda\u00e7os de tofu que caramelizaram com o vinagre bals\u00e2mico e umas lascas de am\u00eandoa que crepitam na boca\u2026 Esta receita \u00e9 divinal. T\u00e3o divinal que o seu c\u00e9u da boca at\u00e9 vai ver estrelas.<\/span><\/i><\/div>\n
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\n<\/span><\/b>
\n<\/span><\/b>Para o cuscuz ou quinoa, ou bulgur, o que quiser<\/span><\/b><\/p>\n

1 ch\u00e1vena de cuscuz<\/span><\/div>\n
Sal grosso marinho<\/span><\/div>\n
Uma pitada de a\u00e7afr\u00e3o<\/span><\/div>\n
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Coza o cuscuz de acordo com as instru\u00e7\u00f5es do pacote, e coloque uma pitada generosa de a\u00e7afr\u00e3o na \u00e1gua de cozedura.<\/span><\/div>\n
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Para a ab\u00f3bora<\/span><\/b><\/div>\n
500 g de ab\u00f3bora descascada e partida aos quadradinhos<\/span><\/div>\n
Azeite<\/span><\/div>\n
Sal<\/span><\/div>\n
2 dentes de alho laminados ou 1 colher de sopa de alho em p\u00f3<\/span><\/div>\n
1 colher de ch\u00e1 bem cheia de tomilho<\/span><\/div>\n
1 colher de ch\u00e1 de piment\u00e3o-doce\/p\u00e1prica<\/span><\/div>\n
1 boa pitada de pimenta preta<\/span><\/div>\n
1 m\u00e3o cheia de am\u00eandoas laminadas ou avel\u00e3s<\/span><\/div>\n
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Coloque a ab\u00f3bora numa frigideira com azeite e junte todos os temperos e as am\u00eandoas. Mexa frequentemente e deixe cozinhar at\u00e9 a ab\u00f3bora estar tenra (5-7mn).<\/span><\/div>\n
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Se quiser que a ab\u00f3bora fique crocante, passe-a ligeiramente por farinha antes de saltear.<\/span><\/div>\n
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Para o tofu<\/span><\/b><\/div>\n
250 g de tofu partido aos quadradinhos<\/span><\/div>\n
1 dente de alho laminado ou \u00bd colher de sopa de alho em p\u00f3<\/span><\/div>\n
1 colher de sopa de bom vinagre bals\u00e2mico (tamb\u00e9m funciona com um vinagre mais foleiro, mas fica divinal com um bom vinagre\u2026)<\/span><\/div>\n
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Salteie o tofu na frigideira (pode ser na frigideira onde salteou as ab\u00f3boras, n\u00e3o precisa de a lavar antes) com o alho at\u00e9 estar bem dourado. Tempere com sal. Junte o vinagre bals\u00e2mico e envolva bem. Deixe cozinhar 2 a 3 mn ou at\u00e9 o vinagre evaporar e come\u00e7ar a ficar siruposo.<\/span><\/div>\n
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Misture a ab\u00f3bora e o tofu com o cuscuz, regue com um bom fio de azeite e sirva imediatamente.<\/span>
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\n<\/span><\/p>\n

Autumn Cuscuz<\/span><\/b><\/div>\n
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Slightly aromatized cuscuz with tumeric, rolled with lightly crunchy little squares of squash, which end up melting in your mouth, married with some chunks of tofu which have caramelized with the balsamic vinegar and bits of almonds which reveal themselves in their delicious crispiness once they find themselves in your mouth. This recipe is truly celestial.<\/i><\/span><\/div>\n
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For the cuscuz, quinoa, bulgur, or whatever you prefer to use<\/span><\/b><\/div>\n
1 cup of cuscuz<\/span><\/div>\n
Salt<\/span><\/div>\n
A pinch of tumeric<\/span><\/div>\n
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Boil the cuscuz following the package\u2019s instructions, and add a generous pinch of tumeric in the cooking water.<\/span><\/div>\n
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For the squash<\/span><\/b><\/div>\n
500 grams of pealed squash, cut in little squares <\/span><\/div>\n
Olive oil<\/span><\/div>\n
Salt<\/span><\/div>\n
2 garlic cloves, laminated, or 1 tablespoon of garlic powder<\/span><\/div>\n
1 full teaspoon of thyme <\/span><\/div>\n
1 teaspoon of paprika<\/span><\/div>\n
1 good pinch of black pepper <\/span><\/div>\n
a handful of laminated almonds or hazelnuts <\/span><\/div>\n
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Put the squash in a frying pan with olive oil and add all the seasonings as well as the almonds. Stir frequently and let it cook until the squash is tender (5 to 7 minutes).<\/span><\/div>\n
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If you want the squash to be crunchy, cover slighty with flour before stir frying.<\/span><\/div>\n
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For the tofu<\/span><\/b><\/div>\n
250 grams of tofu, cut in little squares<\/span><\/div>\n
1 garlic clove, laminated, or \u00bd tablespoon of garlic powder <\/span><\/div>\n
1 tablespoon of good balsamic vinegar (it also works with a cheap vinegar, but it is truly divine with a good vinegar\u2026)<\/span><\/div>\n
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Stir fry the tofu in the frying pan with the garlic until it is beatifully golden (you can do it in the same pan where you have fried the squash, you do not need to wash it before cooking the tofu there). Season it with salt. Add the balsamic vinegar and incorporate all very well. Let it cook for 2 to 3 minutes or until the vinegar evaporates and begins to look like a syrup.<\/span><\/div>\n
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Mix the squash and the tofu with the cuscuz, pour in generously some olive oil and serve it immediately.<\/span><\/div>\n
<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

\u00a0 (Scroll down for recipe in English) \u00a0   Um cuscuz levemente aromatizado com a\u00e7afr\u00e3o, enrolado com quadradinhos de ab\u00f3bora […]<\/p>\n","protected":false},"author":1,"featured_media":160134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[13,14,18],"tags":[57,85,142],"class_list":["post-122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pratos-principais","category-com-legumes","category-com-tofu","tag-cuscus","tag-legumes","tag-tofu"],"_links":{"self":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/comments?post=122"}],"version-history":[{"count":1,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/122\/revisions"}],"predecessor-version":[{"id":160136,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/posts\/122\/revisions\/160136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/media\/160134"}],"wp:attachment":[{"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/media?parent=122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/categories?post=122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thelovefood.pt\/en\/wp-json\/wp\/v2\/tags?post=122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}