Couscous Cakes With Tomato-Garlic Ragout |
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Prep Time: 55 Minutes Cook Time: 1 Minutes |
Ready In: 56 Minutes Servings: 6 |
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I made this with Saga Blue cheese last weekend and it was really yummy. Ingredients:
3 cups water |
1 teaspoon salt |
black pepper, freshly ground |
1 2/3 cups couscous |
3 eggs |
1/2 cup unbleached white flour |
1/2 cup parsley, chopped |
1/4 cup blue cheese, crumbled (such as danish blue or wisconsin gorgonzola) |
1 tablespoon olive oil |
1 cup onion, chopped |
3 -4 garlic cloves, minced |
10 plum tomatoes, chopped |
1/2 cup white wine |
1/4 cup water |
salt |
black pepper, freshly ground |
1 tablespoon olive oil (for frying) |
Directions:
1. Put the water into a saucepan over high heat.
2. When the water comes to a boil, add the salt, pepper, and couscous.
3. Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes.
4. Fluff the couscous by lightly running a fork or whisk back and forth in the pan, starting with the top layer and gradually working your way down.
5. In a large bowl, whisk the eggs; slowly whisk in the flour.
6. With a spoon, stir in the parsley and the blue cheese.
7. Add the couscous and chill the batter for 30 minutes.
8. SAUCE:.
9. In a medium saucepan, heat 1 Tbsp olive oil; add the onion.
10. Sauté over medium heat for 5 minutes, stirring occasionally.
11. Add the garlic and sauté for 5 minutes more.
12. Add the tomatoes, white wine, and water.
13. Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce.
14. Season it with salt and pepper and keep it warm.
15. When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.
16. When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes.
17. Sear them on one side for about 3 minutes, or until the undersides are golden brown.
18. Flip them with a spatula and sear them on the other side, for about 3 minutes.
19. Remove the cakes to a plate and add more batter to the pan.
20. Continue making cakes until all the couscous batter is used.
21. You should have 3 cakes per person.
22. Serve the cakes hot on top of the warmed tomato-garlic ragout.
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