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.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
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 |
355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 664 mg | 14% | |
*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.
