Couscous cakes with tomato and garlic ragout are a delicious preparation that combines simple ingredients with traditional culinary techniques to create a dish full of flavor and texture. Couscous, originally from North Africa, is a staple food in many Mediterranean and Arab cultures, where it is used in various recipes, both savory and sweet. In Latin America, this preparation may have different names or variants depending on the country, but the essence of using couscous as a base is generally maintained. For example, in Mexico, they might be known simply as "couscous cakes" or "couscous croquettes," while in countries like Argentina and Chile, they are often served with homemade sauces made with tomatoes and fresh herbs, similar to the tomato and garlic ragout we present today.
This dish reflects the fusion between Mediterranean and Latin American culinary traditions, showing how couscous, although not native to the region, has found a special place in home cooking. It is ideal for those looking for a different alternative to traditional cakes or croquettes and is perfect for a comforting meal that can be served for both lunch and dinner.
How to prepare Couscous Cakes with Tomato and Garlic Ragout
To begin, place the water in a saucepan over high heat.
When the water boils, add the salt, pepper, and couscous.
Remove the saucepan from the heat, cover it, and let it sit undisturbed for 5 minutes.
Fluff the couscous by gently running a fork or whisk back and forth in the saucepan, starting from the top layer and working your way down.
In a large bowl, beat the eggs.
Incorporate the flour little by little while beating.
With a spoon, mix in the parsley and blue cheese.
Add the couscous and refrigerate the mixture for 30 minutes.
Sauce:
In a medium saucepan, heat 1 tablespoon of olive oil.
Add the onion.
Sauté over medium heat for 5 minutes, stirring occasionally.
Add the garlic and sauté for 5 more minutes.
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 with salt and pepper and keep warm.
When the couscous mixture is cold, heat a large skillet with 1 tablespoon of olive oil over medium-high heat.
When the oil is hot, place portions of the couscous mixture in the skillet, forming 7.5 cm (3-inch) cakes.
Sear one side for about 3 minutes, or until the base is golden brown.
Flip them with a spatula and sear the other side for about 3 minutes.
Remove the cakes to a plate and add more mixture to the skillet.
Continue making cakes until you use all the couscous mixture.
You should get 3 cakes per person.
Serve the hot cakes on top of the warmed tomato and garlic ragout.
