Prep 55 mins
Cook 1 hr 6 mins
I made this with Saga Blue cheese last weekend and it was really yummy.
- 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
- black pepper, freshly ground
- 1 tablespoon olive oil (for frying)
- Put the water into a saucepan over high heat.
- When the water comes to a boil, add the salt, pepper, and couscous.
- Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes.
- 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.
- In a large bowl, whisk the eggs; slowly whisk in the flour.
- With a spoon, stir in the parsley and the blue cheese.
- Add the couscous and chill the batter for 30 minutes.
- In a medium saucepan, heat 1 Tbsp olive oil; add the onion.
- Sauté over medium heat for 5 minutes, stirring occasionally.
- Add the garlic and sauté for 5 minutes more.
- Add the tomatoes, white wine, and water.
- Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce.
- Season it with salt and pepper and keep it warm.
- When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.
- When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes.
- Sear them on one side for about 3 minutes, or until the undersides are golden brown.
- Flip them with a spatula and sear them on the other side, for about 3 minutes.
- Remove the cakes to a plate and add more batter to the pan.
- Continue making cakes until all the couscous batter is used.
- You should have 3 cakes per person.
- Serve the cakes hot on top of the warmed tomato-garlic ragout.
I found the cakes rather bland, even after adding additional seasonings and extra cheese. A good base, but if I made it again I would jazz it up a bit - the feta/kalamatta combo suggested by BonnieZ sounds good. The sauce was simple and tasty, left overs were good on pasta for lunch next day. Thanks
This really was a delicious and different recipe. I used egg substitute with good success and added a bit of fresh rosemary to the cakes as I love the combination of rosemary with blue cheese. I had concern with the cake holding together while making, but it was not a problem, and refridgerating the batter I'm sure helped. This recipe is one that can be very versatile, and I can see making it with other combinations such as feta with oregano & kalamata olives or asiago with basil and garlic. The sauce while simple complimented the cakes and next time as a personal preference I may use red wine in the sauce rather than white. Great meatless meal for vegetarians or side dish to simple broiled fish or chicken. Thank you Strawberry Girl for sharing the recipe.