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Texas De Brazil has some great recipes that keep our copycat recipe fans coming back for more. We’ve had a lot of reader comments asking for a Texas De Brazil Cous Cous Copycat Recipe, and our Test Kitchen has delivered.
When you can’t get enough cous cous at your favorite restaurant, make this exciting dish at home and enjoy the savory taste of restaurant-worthy cous cous. Plus, you can find out what it’s like cooking with Texas De Brazil, which will make your copycat dish seem even more authentic.
Texas De Brazil Cous Cous Copycat Recipe
Ingredients:
- 5 cups water
- 1 teaspoon salt
- 4 cups Israeli pearl couscous (17 ounces)
- 5 tablespoons rice vinegar
- 2/3 cup vegetable oil, divided
- 2 tablespoons lemon-pepper seasoning
- ½ teaspoon salt
- 1 cup dried cranberries
- 2 cups 1-inch pieces of fresh asparagus (about 12 stalks, depending on size)
- 1 ½ cup sliced red onion
- 5 green onions, cut into 1-inch pieces
- additional salt and pepper to taste
NOTE: For a hearty main-dish salad, you might wish to add 2 cups grilled chicken breast or grilled and sliced steak. Texas de Brazil uses pearl couscous for this dish. If not available, you may substitute 6 cups cooked regular couscous, cooked per package directions.
Instructions:
1. Preheat oven to broil. Line a baking sheet with foil.
2. Bring salted water to the boil in a medium saucepan and stir in couscous. Cover and simmer 8 to 10 minutes until couscous is tender. Set off the heat to cool slightly.
3. While couscous cooks, toss red onion with 1 tablespoon of the oil on the baking sheet and broil for about 5 minutes. Toss asparagus and green onion with another tablespoon of the oil and add to the baking sheet; broil an additional 7 minutes or until vegetables are tender and charred on the edges.
4. Meanwhile, in a large bowl, combine rice vinegar, remaining vegetable oil and lemon-pepper seasoning and whisk very well. Add the charred vegetables and the cranberries and toss. Add the couscous and toss well, tasting for balance and adding salt and pepper as necessary. Serve at room temperature or chilled.
Yum! What do you love about cous cous?
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Yum! The couscous was cooked just right and I was surprised by how much flavor was in there. I would definitely make this again!
I liked the flavor of this, but personally I’d leave out the cranberries and chop the onions into small pieces. Then it’s perfect for me!
You’re nuts! The cranberries are the best part!
I really enjoyed this salad. Next time I would make it without the large chunks of red onion, but this would be great with chicken. The sweetness of the cranberries was my favorite part.
Not bad! As is, it makes a yummy side dish. I’d be willing to try this recipe with pasta instead of couscous.
I am not a huge fan of cous cous normally, but I really enjoyed this dish! The cranberries added a hint of sweetness that really complemented the dish as a whole. Onions and asparagus added a welcomed crunch.
Couscous is a favorite in my house, so I’m always looking for new and interesting ways to serve it up. This recipe certainly fills the bill! I loved the crunch and flavor of the green beans, and the red onions were nearly caramelized and had a lovely sweetness. The addition of cranberries really sealed the deal for me – I will definitely be making this a regularly served dish!
This was really tasty! The dressing was just right, and the cranberries added the perfect amount of sweetness. I also liked the onions!
I thought this was delicious! I especially loved the sweet taste added from the cranberries. So yummy, I’ll definitely be making this again!
I’m going to have to agree with Caitlin above – the cranberries were not my favorite, but I do think they added something to the salad as a whole. I might try leaving them out and see what happens!