Description
A flavorful and crispy couscous pancake cooked on the stovetop, infused with a savory tomato and onion mixture. This easy-to-make dish is perfect for a light lunch or dinner and features vibrant herbs and a perfect balance of savory and sweet tomato flavors.
Ingredients
Scale
Main Ingredients
- 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)
- 1 tbsp tomato paste
- 1 tsp sugar
- Handful coriander or parsley leaves (optional)
- 1/2 tsp salt
- Fresh black pepper, to taste
Instructions
- Prepare Couscous: Combine the couscous, stock powder or salt, and boiling water in a bowl. Cover with cling wrap and let it sit aside for 10 minutes until the couscous absorbs the water. Fluff the couscous with a fork to separate the grains.
- Sauté Onions: Heat 2 tablespoons of olive oil in a 20cm-wide pan over medium heat. Add diced onions and sauté them until they become translucent and soft, about 3 to 5 minutes, making sure not to brown them.
- Add Tomato Paste and Sugar: Stir in the tomato paste and sugar, cooking together for 1 minute to combine and develop flavors.
- Cook Tomatoes and Season: Add the diced tomatoes, salt, and fresh black pepper. Cook for 3 minutes until the tomatoes soften and the mixture thickens slightly.
- Combine Mixture with Couscous: Transfer the tomato and onion mixture into the fluffed couscous and mix thoroughly to evenly distribute the flavors. Optionally, add chopped coriander or parsley leaves at this stage.
- Prepare Pan for Pancake: Wipe the pan clean but no need to wash it thoroughly, then heat the remaining 2 tablespoons of olive oil over medium heat.
- Form and Cook Pancake: Add the couscous mixture to the pan and use the back of a spoon to press it firmly and evenly into the pan. The firmer it is packed, the better it will hold together when flipped.
- Cook Covered: Cover the pan with a lid or a suitable covering and cook for 10 minutes to allow the bottom to crisp and the pancake to set.
- Flip the Pancake: Remove the pan from heat. Run a knife around the edges to loosen, then place a plate on top of the pan. Quickly invert the pan to flip the couscous pancake onto the plate with the crispy side up.
- Serve: Serve the pancake warm to enjoy the crispy texture and vibrant tomato-onion flavors.
Notes
- You can substitute vegetable stock powder with chicken stock powder or just use salt according to your preference.
- Adding fresh coriander or parsley leaves adds a fresh herbal note but is optional.
- Pressing the couscous mixture firmly ensures it holds together better when flipped.
- Use a pan with a non-stick surface if possible to ease flipping and crisping.
- Serve immediately for the best texture; the pancake may lose crispiness if left to sit.
