Couscous Cakes With Tomato Garlic Ragout Recipes

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COUSCOUS CAKES



Couscous Cakes image

Provided by Claire Robinson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
1 cup couscous
1/4 cup finely chopped pistachios nuts
1/4 cup finely chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Freshly cracked black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • In a medium saucepan, salt 1 1/4 cups water and bring to a boil. Whisk in the couscous. Turn off the heat, cover and let stand for 5 minutes. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg. Season with salt and pepper. With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint).
  • Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking. Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side. Remove from the heat and serve.
  • BYOC: The thing I love about making cakes is I can really throw anything in there. Sticking with the Middle Eastern theme, dates would add a nice texture to these. Plus, you can break up leftovers in a pan for an alternative to fried rice. You can throw any herb in here - basil, thyme or oregano.

COUSCOUS CAKES



Couscous Cakes image

Provided by Giada De Laurentiis

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney

Steps:

  • In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
  • In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
  • Serve the couscous cakes with mango chutney.

GARLIC LEMON COUSCOUS CAKES



Garlic Lemon Couscous Cakes image

A versatile and delicious side dish, these couscous cakes with mint, lemon, and garlic will surely impress your family and guests.

Provided by Rice Select

Categories     Trusted Brands: Recipes and Tips     RiceSelect

Time 45m

Yield 4

Number Of Ingredients 9

¾ cup RiceSelect® Original Couscous
1 cup water
2 teaspoons kosher salt, divided
1 large garlic clove, peeled
¼ cup packed fresh mint
½ cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
1 ½ teaspoons lemon zest
3 tablespoons extra-virgin olive oil, divided

Steps:

  • Combine water and salt in saucepan; bring to a boil. Add couscous; cover and remove from heat. Allow to stand for 5 minutes.
  • Coarsely chop the garlic in a food processor. Add the mint and pulse until finely chopped. Add the chickpeas and remaining teaspoon salt and pulse until coarsely chopped.
  • Uncover the couscous and fluff with a fork.
  • In a large bowl, combine couscous, chickpea mixture, eggs, and lemon zest, mixing until well combined. Press the couscous mixture into a 1/4 measuring cup, smooth the top, and invert the measuring cup to release the cake onto a tray. Repeat with the remaining couscous mixture to make 8-9 cakes.
  • Refrigerate for 10-15 minutes to allow the mixture to set.
  • Heat 1 1/2 tablespoons oil in a large skillet over medium heat until simmering.
  • Add about 5 of the couscous cakes to the skillet; use a spatula to lightly flatten to about 3/4-inch thickness.
  • Cook, flipping once, until the patties are crisp and golden brown on both sides, about 3-5 minutes per side. Transfer the cooked patties to a paper and keep warm. Add the remaining 1 1/2 tablespoons olive oil to the skillet and cook the remaining cakes the same way.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 32.7 g, Cholesterol 93 mg, Fat 13.2 g, Fiber 3 g, Protein 8.9 g, SaturatedFat 2.3 g, Sodium 1090 mg, Sugar 0.2 g

COUSCOUS WITH TOMATO AND GARLIC



Couscous With Tomato and Garlic image

Make and share this Couscous With Tomato and Garlic recipe from Food.com.

Provided by Lori Mama

Categories     Grains

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 garlic clove, grated
1/2 cup couscous, uncooked
1 cup chicken stock
1 tomatoes, skinned, deseeded and cut into small dice
salt and pepper
1/4 cup pine nuts, toasted

Steps:

  • In small pot, melt the butter and saute the garlic until fragrant.
  • Add stock and bring to a boil.
  • Add couscous and stir.
  • Take off the heat and let stand 10 minutes.
  • Fluff with fork and then combine with the tomato along with the pine nuts. Season with salt and pepper to taste.

Nutrition Facts : Calories 767.2, Fat 38.3, SaturatedFat 9.9, Cholesterol 37.7, Sodium 460.6, Carbohydrate 85.7, Fiber 7.1, Sugar 8.3, Protein 23.1

VEGETABLE RAGOûT



Vegetable Ragoût image

Categories     Soup/Stew     Tomato     Artichoke     Green Bean     Spinach     Pea     Bell Pepper     Summer     Self

Number Of Ingredients 13

1 tsp olive oil
1 medium onion, chopped
1 red or yellow bell pepper, cored, seeded and chopped
2 stalks celery, sliced
2 large carrots, thinly sliced
1 cup green beans, cut into 1-inch lengths
1 1/2 cups halved cherry tomatoes
1 cup frozen peas
1 cup artichoke hearts (4 hearts or a small jar) in brine, drained and quartered
2 cloves garlic, peeled and chopped
1 tbsp chopped fresh tarragon leaves (about 5 sprigs) or 1 tsp dried tarragon
3/4 cup tomato juice (or vegetable broth)
1 cup shredded baby spinach leaves

Steps:

  • Heat oil in a large nonstick pan. Add onion, pepper, celery, carrots, and beans. Cook over medium heat until vegetables are tender yet crisp, about 5 minutes. Add tomatoes, peas, artichokes, garlic, and tarragon and cook 2 minutes longer. Add tomato juice and bring to a simmer. Add spinach and simmer 1 minute longer. Season with salt to taste. Serve over couscous or rice, if desired.

GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE



Giant Couscous Cake With Roasted Pepper Sauce image

This savory cake is very versatile in that you could substitute the couscous with other cooked grains, or make use of whatever herbs, cheeses or spices you have on hand. The options to make this cake your own are endless; leftover cooked barley or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds would all work well. Serve with a big green salad for a complete meal.

Provided by Yotam Ottolenghi

Categories     brunch, dinner, lunch, grains and rice, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

2 small red bell peppers (about 12 ounces/340 grams), seeds and stems removed, quartered
1 small tomato, halved
4 tablespoons/60 milliliters olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
2 large heads garlic, tops trimmed just enough to expose the cloves
1 1/2 tablespoons red wine vinegar
1 teaspoon maple syrup
1 1/2 cups/250 grams pearl couscous
Kosher salt and freshly ground black pepper
1 1/3 cups/320 milliliters boiling water
10 scallions (spring onions), trimmed
7 tablespoons/105 milliliters olive oil
5 ounces/140 grams baby spinach (about 4 packed cups)
1 scant cup/220 grams Greek-style yogurt
1 scant cup/100 grams coarsely grated low-moisture mozzarella
1/2 cup/50 grams finely grated pecorino, plus extra for serving
1/3 cup plus 1 tablespoon/50 grams all-purpose (plain) flour
2 large eggs
2 garlic cloves, minced
1 tablespoon coriander seeds, toasted and roughly crushed in a mortar and pestle
1/3 cup/15 grams roughly torn fresh basil leaves, plus more for serving

Steps:

  • Heat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Prepare the pepper sauce: Add the bell peppers and tomato to a baking sheet (tray) and toss with 1 tablespoon oil, 1/4 teaspoon salt and a good grind of pepper. Drizzle the garlic heads with a little oil, wrap tightly in foil and place them to one side of the baking sheet. Roast for 35 minutes or until the pepper skins are well charred and the garlic has softened.
  • When cool enough to handle, peel and discard the pepper and tomato skins. (Don't worry if you can't remove all the skin.) Add the peeled vegetables to a food processor. Squeeze the garlic cloves out of their papery skins (discarding the skins) and add them to the blender along with the vinegar, maple syrup, 1/4 teaspoon salt and a good grind of pepper. Blitz for a few seconds, then, with the machine running, slowly drizzle in the remaining 3 tablespoons oil until incorporated and the sauce is smooth. Set aside pepper sauce.
  • Meanwhile, prepare the couscous cake: Add the couscous, 1/2 teaspoon salt and boiling water to a medium saucepan over medium-high heat. Bring to a simmer, then cover with a lid and turn the heat to medium-low. Cook for 10 minutes, then set aside to cool.
  • Place a large nonstick skillet over high heat. Toss the scallions (spring onions) with 1/2 tablespoon oil, then add to the pan and fry until softened and charred, turning halfway through, about 4 minutes. Set the scallions aside.
  • Turn the heat down to medium-high, then add another 1/2 tablespoon oil and the spinach to the pan. Cook until wilted, about 90 seconds, then transfer to a large bowl. Roughly chop the scallions and add two-thirds to the bowl with the spinach. Add the couscous, yogurt, both cheeses, flour, eggs, garlic, coriander, basil, 1/2 teaspoon salt and a good grind of pepper to the bowl and mix everything to combine.
  • Wipe out the skillet and heat 5 tablespoons oil over medium-high. Once hot, add the couscous mixture, and use a spoon to evenly distribute and smooth out the top. Turn the heat down to medium-low and cook for 20 minutes; the edges will be golden, the cake will start to set in the center and you should be able to loosen the cake from the base.
  • Use a spatula to gently separate the cake from the sides of the pan, running it under the cake as well to try to loosen it from the bottom. Remove the pan from the heat and, very gently, invert the whole thing onto a large plate. Return the pan to the heat and slide the cake back into it, crispy-side up, to brown the other side. Cook for 8 minutes over medium heat, then transfer the cake to a large wooden board or serving platter.
  • In a small bowl, combine the remaining scallions with the extra basil leaves and the remaining 1 tablespoon oil. Sprinkle the cake all over with the extra pecorino and top with the scallion mixture. Serve with the pepper sauce in a bowl alongside.

LEMON RAISIN COUSCOUS CAKE



Lemon Raisin Couscous Cake image

Have your cake and eat it! A healthy, low fat yet delicious cake, crisp on the outside and moist in the middle and so easy to make!

Provided by FADEDDREAMS

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Couscous Recipes

Time 50m

Yield 8

Number Of Ingredients 7

1 ½ cups uncooked couscous
½ cup raisins
1 ⅛ cups boiling water
2 eggs
2 tablespoons white sugar
3 tablespoons lemon curd
2 lemons, juiced and zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line an 8x4 inch loaf pan with aluminum foil. Set aside. Soak the couscous and raisins in the water for about 5 minutes.
  • In a medium bowl, whisk together the eggs, sugar, lemon curd and lemon juice. Stir into the couscous. Transfer to the prepared loaf pan.
  • Bake for 30 minutes in the preheated oven, or until the center is firm. Cool, then remove from the pan. Remove the aluminum foil, slice and serve.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 44.2 g, Cholesterol 51.3 mg, Fat 1.9 g, Fiber 3.3 g, Protein 6.4 g, SaturatedFat 0.6 g, Sodium 27.5 mg, Sugar 13.5 g

COUSCOUS WITH TOMATOES, OKRA AND CHICKPEAS



Couscous With Tomatoes, Okra and Chickpeas image

Okra is popular in the North African cuisines of Tunisia and Algeria, where it is also dried. Because you don't cut it up, the okra doesn't become slimy. It contributes great flavor to the stew. Very high in dietary fiber, okra is a great source of vitamins A, C, B complex and the phytonutrients glutathione, xanthin, lutein and beta carotene, all believed to have antioxidant properties. For the best texture and flavor, look for the smallest pods you can find

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pound okra
Salt to taste
1/2 cup red wine vinegar or cider vinegar
2 tablespoons olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt, preferably kosher, to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound tomatoes, grated, or peeled, seeded and chopped
2 cups chickpeas, soaked for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley
A bouquet garni consisting of 8 sprigs cilantro
1 large sweet red pepper, seeded and cut in large dice
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving (optional)
1/2 cup chopped fresh parsley, or a mixture of parsley and cilantro or mint
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 1 minute and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Add the chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
  • Meanwhile, trim the stems off the okra and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra and rinse thoroughly. Set aside.
  • After 1 1/2 hours, season the chickpeas with salt to taste and add the harissa, tomato paste, red pepper and okra. Bring back to a simmer and simmer 30 to 45 minutes, or until okra and beans are tender. Remove a cup of broth to use for flavoring the couscous. Stir in the chopped fresh herbs and simmer another few minutes. Taste and adjust salt. The stew should be spicy and flavorful.
  • Reconstitute and steam the couscous (see recipe). Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 5 grams, Carbohydrate 82 grams, Fat 7 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 655 milligrams, Sugar 10 grams

CHICKEN, FENNEL & TOMATO RAGOUT



Chicken, fennel & tomato ragout image

This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

1 large fennel bulb
1 tbsp olive oil
2 boneless skinless chicken, cut into chunks
1 garlic clove, chopped
200g new potato, cut into chunks
400g can of chopped tomato
150ml chicken or vegetable stock
3 roasted red peppers in brine, from a jar or deli counter, chopped

Steps:

  • Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
  • Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.

Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.43 milligram of sodium

COUSCOUS CAKES WITH TOMATO-GARLIC RAGOUT



Couscous Cakes With Tomato-Garlic Ragout image

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

3 cups water
1 teaspoon salt
black pepper, freshly ground
1 2/3 cups 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
1 cup onion, chopped
3 -4 garlic cloves, minced
10 plum tomatoes, chopped
1/2 cup white wine
1/4 cup water
salt
black pepper, freshly ground
1 tablespoon olive oil (for frying)

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

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