Couscous Cakes with Tomato Garlic Ragout
Elevate your mealtime with these crispy Couscous Cakes paired perfectly with a rich Tomato Garlic Ragout—a recipe bursting with Mediterranean-inspired flavors! These golden-brown cakes are crafted from fluffy couscous mixed with parmesan, fresh parsley, and a hint of seasoning, then pan-fried to crunchy perfection. Topped with a simmered-to-perfection tomato garlic ragout infused with herbs like oregano and basil, this dish achieves the perfect balance of textures and flavors. Perfect as a comforting weeknight dinner or an elegant appetizer, these couscous cakes are easy to prepare, taking just an hour from start to finish. Serve them warm with a sprinkle of extra parmesan or fresh herbs for a dish that’s as visually stunning as it is delicious. Keywords: crispy couscous cakes, tomato garlic ragout, Mediterranean flavors, easy dinner recipe, vegetarian recipe.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 large egg
- 3 tablespoons all-purpose flour
- 0.25 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 tablespoons olive oil
- 2 tablespoons olive oil (for the ragout)
- 4 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 1 28-ounce can canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 0.5 teaspoons salt (for the ragout)
- 0.25 teaspoons ground black pepper (for the ragout)
Instructions
In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with a fork and allow to cool slightly.
In a large mixing bowl, combine the cooked couscous, egg, flour, parmesan cheese, parsley, salt, and black pepper. Mix well until the mixture holds together.
Heat 3 tablespoons of olive oil in a nonstick skillet over medium heat. Using your hands, form the couscous mixture into small cakes approximately 2.5 inches in diameter and about 1 inch thick.
Cook the couscous cakes in batches, 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil. Set aside.
To make the tomato garlic ragout, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onion, and sauté for 3-4 minutes until fragrant and translucent.
Stir in the canned crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Reduce heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the ragout thickens and flavors meld.
To serve, spoon the tomato garlic ragout onto individual plates or a large serving dish. Arrange the couscous cakes on top of the ragout and garnish with additional parsley or parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 46.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 590 mg | 45% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3669 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
