Tuesday, 17 de May de 2016

Couscous marroquino com legumes


Sorry, this entry is only available in Brazilian Portuguese.

  1. Luciana
    17 de May de 2016 - 14:41

    Espero que vc possa praticar muita meditação, e avance rapidamente no caminho! <3

    Não ignore seu desejo de voltar a visitar o templo ou centro de meditação. Vá SIM! É a melhor coisa que vc pode fazer por vc mesma, de vdd! :)


    • 05 de June de 2016 - 22:06

      Luciana, estou querendo me planejar para ir todo sábado, mas é tão difícil estabelecer uma rotina… obrigada pelo incentivo! :)

  2. Ju
    01 de July de 2016 - 23:50

    Ju, acabei de fazer essa receita! Troquei o pimentão vermelho pelo verde, que o marido gosta mais. Salvou minha noite, sério! Estou grávida e super enjoada, arrisquei fazer esse couscous porque é levinho, e ficou uma delícia! Valeu pela receita!

  3. Silvana
    09 de January de 2017 - 10:28

    Oi Jú,
    Estou com o meu primeiro pacote de couscous e vou estrela-li com a sua receita, (lógico né??);
    Vc ensinou sobre o molho; mas como preparar a massa antes de mistura-la ao molho?
    Ou é só colocar ele sem hidratar mesmo?

    • 09 de January de 2017 - 16:13

      Silvana, que bom que vai usar a receita! Então, o caldo de legumes é que vai cozinhar o couscous. Ele na verdade não cozinha, só absorve a água e incha. Portanto, a quantidade de caldo que tem na receita é o suficiente! :) Depois manda fotos de como ficou pro e-mail do blog: contato@cupcakeando.com.br.

      • Silvana
        10 de January de 2017 - 09:51

        Obrigada Jú.
        Mando a foto sim, se ficar bom kkk;
        é a minha primeira tentativa mas com certeza já gostei.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.


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