Cuscuz De Galinha - Chicken Couscous

posted on: Oct 5, 2026

By: Habeeb Salloum/Arab America Contributing Writer

Cuscuz is a version of the famous North African dish called couscous.  It was introduced into South America by the West African slaves and adapted to Brazilian taste.  Today, the basic difference between the two is that in the Brazilian dish, cornmeal instead of wheat semolina is used and the cornmeal is mixed into the stew.

            To prepare this dish, a couscousière is needed.  However, if one is not available, a double boiler, with a perforated inner pot may be substituted

4 tablespoons cooking oil

1 – pound boneless chicken, cut into small pieces

1/2 – pound spiced sausage, chopped into small pieces

1 cup chopped green onions

4 cloves garlic, crushed

1 medium hot pepper, seeded and finely chopped

4 tablespoons finely chopped fresh coriander leaves

2 cups stewed tomatoes

1 teaspoon dried mint

2 teaspoons salt

1/2 teaspoon black pepper

1 cup water

2 1/2 cups cornmeal

1/2 cup butter, melted

3 medium sized tomatoes, thinly sliced

1 can heart of palms (14.64 oz  410 g), drained and sliced

1/2 cup sliced green olives

4 hard boiled eggs, shelled and sliced

1 cup frozen peas, thawed

2 oranges, peeled and sliced

            Heat oil in a saucepan, then sauté chicken and sausage over medium heat for 10 minutes. Stir in onions, garlic, hot pepper, coriander, tomatoes, mint, salt, pepper and enough water to cover the saucepan ingredients plus 1-inch, then cover and bring to boil.  Cook over medium heat for 1 hour or until the chicken and sausage are well cooked, stirring occasionally and adding more water if necessary.  Set aside.

            In the meantime, in a heavy frying pan, toast the cornmeal over medium heat for 15 minutes, stirring constantly, then slowly stir in the 1 cup of water and stir-cook for another 3 minutes, breaking up any lumps.  Stir the cornmeal and butter into the chicken and sausage mixture, then set aside.

            Grease top pot of a couscousière then arrange 1/3 of the tomatoes, palms, olives and eggs in it.  Divide remaining tomatoes, palms, olives, eggs, and peas into two parts and set aside.

            Divide cornmeal mixture into three parts.  Spread one part evenly over top of the arranged ingredients.  Arrange one part of the remaining tomatoes, palms, olives, eggs and peas over top then evenly spread with another part of the cornmeal.  Repeat process making sure that cornmeal mixture is spread evenly over top.  Cover with lid.

            Fill the bottom pot of the couscousière to within 1-inch of the top with water, then bring to a boil.   Firmly fit top pot of couscousière into the bottom part.  Steam over medium heat for 1 1/2 hours.

            Remove lid from top pot and place over it an inverted serving dish over top, then flip over. Gently tap the outside of the pot to release the cuscuz, then decorate with the orange slices and serve.

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