Crispy Couscous Pancake with Tomato & Onion
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 4 tbsp olive oil
- 1 cup couscous
- 1 tsp vegetable stock powder (or chicken stock powder, or just salt)
- 3/4 cup boiling water
- 1 brown onion, diced
- 2 medium tomatoes, diced (about 1 1/4 cups) (see notes)
- 1 tbsp tomato paste
- 1 tsp sugar
- Handful coriander or parsley leaves (optional)
- 1/2 tsp salt
- Fresh black pepper
How would you rate this recipe?
Preparation
Step 1
Combine couscous, stock powder (or salt) and water. Cover with cling wrap and put aside for 10 minutes, then fluff with a fork.
Step 2
Heat 2 tbsp olive oil in a pan about 20cm wide over medium heat.
Step 3
Add the onion and sauté until translucent and soft, but not browned - about 3 to 5 minutes.
Step 4
Add tomato paste and sugar and stir for 1 minute.
Step 5
Add the diced tomatoes, salt and black pepper and cook for 3 minutes.
Step 6
Combine the tomato mixture and couscous, and mix well.
Step 7
Wipe the pan (you don't need to clean it thoroughly), then heat the remaining 2tbsp olive oil over medium heat.
Step 8
Add the couscous mixture, using the back of a spoon to press the mixture firmly and evenly into the pan. The firmer you press it in, the better it will hold together.
Step 9
Cover (even with a lid for a larger pot is fine) and leave for 10 minutes.
Step 10
Remove from heat, loosen the edges slightly with a knife, put a plate on top, say a prayer, then flip quickly to invert the couscous pancake onto a plate with the crispy side up.
Step 11
Serve warm while it is nice and crispy!
Step 12
Save recipe for the next time?
