Couscous Cakes With Tomato-Garlic Ragout

READY IN: 2hrs 1min
Recipe by Strawberry Girl

I made this with Saga Blue cheese last weekend and it was really yummy.

Top Review by TerryD

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

Ingredients Nutrition


  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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