Make and share this Couscous Cakes With Tomato-Garlic Ragout recipe from Food.com.
Provided by Strawberry Girl
Categories Healthy
Time 2h1m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 363.4, Fat 9.2, SaturatedFat 2.6, Cholesterol 97.2, Sodium 520.8, Carbohydrate 53.3, Fiber 4.6, Sugar 4.2, Protein 13
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love