Tantalize your taste buds with a culinary journey to the Mediterranean, where couscous cakes and tomato-garlic ragout reign supreme. These delectable couscous cakes, crafted from wholesome semolina, are a delightful fusion of textures, offering a crispy golden crust that yields to a fluffy and tender interior. Each bite bursts with the subtle nutty flavor of couscous, complemented by a symphony of aromatic herbs and spices.
Accompanying these exquisite cakes is a rich and flavorful tomato-garlic ragout, a rustic Italian sauce that captures the essence of summer. Fresh, ripe tomatoes are slow-simmered with garlic, onions, and a medley of herbs, resulting in a luscious sauce that is both vibrant and savory. The natural sweetness of the tomatoes harmonizes perfectly with the tangy garlic and the earthy notes of the herbs, creating a captivating sauce that elevates the couscous cakes to new heights.
Prepare to embark on a culinary adventure as we delve into the recipes for these delectable couscous cakes and the accompanying tomato-garlic ragout. With step-by-step instructions and a few simple ingredients, you'll be able to create this Mediterranean masterpiece in your own kitchen.
COUSCOUS CAKES
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
COUSCOUS DATE CAKE
Make and share this Couscous Date Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- For the Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
- In a saucepan, bring the water, dates, butter and baking soda to a boil. Reduce the heat and simmer, stirring frequently, for about 3 minutes. Transfer to a bowl and let cool slightly. Cover and refrigerate until lukewarm, about 30 minutes.
- In a bowl, combine the flour, couscous and baking powder. Set aside.
- In another bowl, beat the eggs with the sugar using an electric mixer until the mixture turns pale, triples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the dry ingredients then the date mixture.
- Pour into the springform pan and bake until a toothpick inserted in the centre comes out clean, about 65 minutes.
- Let cool. Run the blade of a thin knife around the inside of the pan. Unmould and let cool on a rack.
- For the Icing: In a bowl, beat the sugar and milk until smooth. Drizzle over the cooled cake.
BALSAMIC TOMATO COUSCOUS
We had a potluck to attend where we had been asked to bring a side dish. I was craving couscous though I knew few (if any) of my friends would be willing to try it. Never mind, I moved forward! This is a slight adaptation of one I found in one of my favorite cookbooks "500 almost fat free pasta recipes." And truth be told, I brought very little home and got asked for the recipe!
Provided by ladypit
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pan, bring the broth to a boil.
- When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
- Chop the tomatoes.
- In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.
- When the couscous is ready add the tomato mixture and mix well.
- Serve hot or cold.
Nutrition Facts : Calories 148.3, Fat 1.4, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 28.6, Fiber 2.4, Sugar 2.4, Protein 4.7
COUSCOUS WITH TOMATOES, KALE AND CHICKPEAS
The topping for this couscous isn't too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 45m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
- Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
- By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
- Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 10 grams, Fiber 21 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1052 milligrams, Sugar 12 grams
SPANISH TOMATO & GARLIC BREAD
We enjoyed this delicious bread everywhere we went in Barcelona, they put it out on the table when you first arrive and it is irresistable! But the best part is, it's incredibly easy!!
Provided by TinyBubbles
Categories Vegetable
Time 21m
Yield 6-8 pieces, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F.
- Place tomatoes, garlic, salt, lemon rind and brown sugar in a saucepan.
- Cover and cook gently for 5 minutes, until the tomatoes have released their juices.
- Split bread loaf in half horizontally, then cut each half into 3-4 pieces. Bake 5-8 minutes, until crisp and golden.
- While the bread bakes, stir lemon juice and olive oil into the tomato mixture. Cook uncovered for 8 minutes more, until thick and pulpy.
- Spread tomato mixture on top of the hot bread pieces, sprinkle with fresh ground pepper, and serve.
COUSCOUS WITH TOMATO AND GARLIC
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
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
GIANT COUSCOUS CAKE WITH ROASTED PEPPER SAUCE
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
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.
COUSCOUS CAKES WITH TOMATO-GARLIC RAGOUT
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
Tips:
- For the best couscous cakes, use a fine-grained couscous. This will help the cakes hold together better.
- Be sure to season the couscous cakes well with salt and pepper. This will help them develop a nice flavor.
- Don't overcrowd the pan when cooking the couscous cakes. This will prevent them from cooking evenly.
- Cook the couscous cakes over medium heat. This will help them cook through without burning.
- Serve the couscous cakes immediately with the tomato-garlic ragout. This will ensure that the cakes are at their best.
Conclusion:
Couscous cakes with tomato-garlic ragout is a delicious and easy-to-make dish that is perfect for any occasion. The couscous cakes are light and fluffy, while the ragout is rich and flavorful. This dish is sure to be a hit with everyone who tries it.
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