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Couscous Cakes With Tomato-Garlic Ragout
Ingredients:

3 cups water
1 teaspoon salt
black pepper, freshly ground
1 23 cups couscous
3 eggs
12 cup unbleached white flour
12 cup parsley, chopped
14 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
12 cup white wine
14 cup water
salt
black pepper, freshly ground
1 tablespoon olive oil (for frying)

Instruction:

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

Source: www.food.com