Couscous Cakes With Tomato-Garlic Ragout

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Couscous Cakes With Tomato-Garlic Ragout

3 cups water

1 teaspoon salt

black pepper, freshly ground

1 2/3 cups uncooked 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

Sauce:

1 tablespoon olive oil

1 cup onions, chopped

3-4 cloves garlic, minced

10 plum tomatoes, chopped

1/2 cup white wine

1/4 cup water

salt

black pepper, freshly ground

 

 

 

 

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, then slowly whisk in the flour. Then, 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 oilive oi, and add the onion. Saute over

medium heat for 5 minutes, stirring occasionally. Add the garlic, and saute

for 5 minutes more. Then 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. Then 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 atop the warmed tomato-garlic ragout.

 

Serves 6

 

Source: Vegetarian Planet by Didi Emmons

Formatted by Chupa Babi: 03.10.08

 

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