Brazilian Corn Cuscuz with Citrusy Pork, Roasted Squash and Herb Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Toss the squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 25 minutes, stirring halfway through, until golden and tender.

2. 2

   2. In a bowl, hydrate the corn flakes for cuscuz with the water and 1/2 teaspoon salt. Mix with your hands to distribute the moisture evenly and let rest for 10 minutes.

3. 3

   3. While the cuscuz rests, season the pork with the sweet paprika, cumin, zest of 1 lime, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown for 8 to 10 minutes, stirring occasionally, until fully cooked and caramelized on the edges. Add 1 tablespoon lime juice in the last minute and remove from the heat.

5. 5

   5. In another bowl, make the vinaigrette by combining the tomato, red bell pepper, half of the onion, green olives, cilantro, parsley, 1 tablespoon lime juice, the remaining tablespoon of olive oil, a pinch of salt, and a pinch of black pepper. Set aside.

6. 6

   6. Place the hydrated cuscuz in a steamer or cuscuz pot without packing it too tightly. Steam for 12 to 15 minutes until tender and cooked through. Transfer to a bowl and mix with the butter and the remaining onion to loosen it slightly.

7. 7

   7. To assemble, place a layer of cuscuz on a platter or individual plates. Arrange the browned pork and roasted squash over the top. Finish with the herb vinaigrette spooned over everything.

8. 8

   8. Serve immediately, garnished with the remaining cilantro and a few extra drops of lime juice if desired.