A taste of Brazil

BOSH! cooks Henry Firth and Ian Theasby mark COP30 with two plant-based recipes inspired by South American flavours

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Published: November 11, 2025
This Article was written by: Contributor
COP30, food, health, plant-based, recipes, vegan

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This article first appeared in our COP30 special issue of My Green Pod Magazine. Click here to subscribe to our digital edition and get each issue delivered straight to your inbox

As COP30 kicks off in Brazil, it feels only right to celebrate the bold, colourful flavours of South American food – with a planet-friendly twist.

At BOSH! we’ve always believed food should be big on flavour and kind to the planet, and these dishes show just how easy that can be.

First up, our Chimichurri Couscous: a zingy, herby plate that’s bursting with life.

Punchy chimichurri brings freshness, spice and tang, while roasted veg and golden tofu give the dish depth, bite and balance.

It’s quick to prepare, great for sharing and perfect the next day as leftovers. A simple way to reduce waste while eating something delicious.

Then there’s Moqueca – Brazil’s famous fish stew reimagined the BOSH! way.

Ours uses banana blossom and plant-based prawns simmered in coconut milk, peppers and spices. The result is sunshine in a bowl.

Serve it with rice, gather your friends and you’ve got the kind of dish that makes you feel like you’re celebrating, whether it’s Christmas, a dinner party or just a Tuesday night.

Chimichurri Couscous

Serves 4

If you’re into punchy flavours, this dish is for you – it’s a true taste explosion. There’s tanginess, smokiness, spiciness, freshness, saltiness and zinginess. You name it, when it comes to flavour, this dish has got it. This will go down a treat at dinnertime, but will also be lovely the next day for lunch.

Ingredients

120g couscous

For the roast veg

2 courgettes
2 red onions
2 garlic cloves
2 tbsp olive oil
½ lemon
3 jarred red peppers
Salt

For the chimichurri

Handful of fresh coriander
Handful of fresh parsley
½ fresh red chilli
1 tbsp capers
4 tbsp extra-virgin olive oil
1 tsp red wine vinegar
Salt

For the tofu

1 tbsp olive oil
150g smoked tofu

Method
Preheat oven to 250°C

Make the couscous
Put couscous in a large bowl. Pour over enough boiling water to just cover the grains. Cover and set aside.

Make the roast veg
Halve the courgettes lengthways, then slice thinly. Peel onions and cut into 8 wedges. Place courgettes, onions and whole garlic cloves in a roasting tray with olive oil and salt. Squeeze in lemon juice and add the squeezed lemon half.

Roast at the top of the oven for 15 minutes, until soft and browned.

Make the chimichurri
Reserve a few herb leaves for garnish. Whizz remaining herbs, chilli, capers, olive oil, vinegar and salt in a food processor until smooth. Squeeze roasted garlic flesh from skins and add to processor. Pulse to combine.

Cook the tofu
Slice tofu into 3cm strips. Fry until golden all over.

To serve
Fluff couscous with a fork. Add half the chimichurri and mix. Add roasted veg, discard lemon and add sliced jarred peppers. Mix lightly. Divide into bowls. Drizzle with remaining chimichurri, lay tofu on top and sprinkle with reserved herbs.

Moqueca – Brazilian ‘Fish’ Stew

Serves 4

This Brazilian stew is fully loaded with beautiful, bright flavours that will make you want to go on holiday. Serve it with rice, kinda like a curry, or serve it in a bowl, kinda like a soup. Either way, moqueca is sunshine in a pot.

Ingredients
For the rice

½ white onion
1 garlic clove
1 tbsp extra-virgin olive oil
210g long-grain white rice
500ml boiling water
Pinch of sea salt

For the stew

1 red onion
2 carrots
1 red pepper
1 yellow pepper
3 garlic cloves
½ fresh jalapeño chilli
400g fresh tomatoes
3 tbsp coconut oil
½ tsp salt
1 tbsp tomato purée
2 tsp paprika
1 tsp ground cumin
1 x 400g tin banana blossom
150g plant-based prawns
1 x 400g tin coconut milk
250ml vegetable stock
2 limes
Sea salt and black pepper

To serve

10g fresh coriander
1 lime

Method

Cook the rice
Dice the onion and grate the garlic. Heat olive oil in a saucepan, add onion and salt, fry 3–4 minutes until softened. Add garlic, fry 1 minute. Add rice and boiling water.

Simmer with lid on for 15 minutes. Remove from heat, cover and leave to steam.

Prepare vegetables
Finely dice onion, carrots, peppers, garlic, jalapeño and tomatoes.

Start the moqueca
Heat coconut oil in a large saucepan over medium heat. Add vegetables, salt and cook 7–8 minutes until softened.

Stir in tomato purée, paprika and cumin for 2 minutes. Add tomatoes and cook 8–10 minutes.

Finish the moqueca
Rinse banana blossom, chop into bite-sized pieces. Add to pan with prawns, coconut milk and stock. Simmer gently for 13–15 minutes.

To serve
Squeeze juice of 2 limes into the pan (about 4 tbsp). Season with salt and pepper. Sprinkle with coriander leaves. Fluff rice and serve with the stew, topped with extra lime wedges.