Couscous Cakes With Tomato-Garlic Ragout

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READY IN: 2hrs 1min
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • SAUCE:
  • 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.
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