Couscous Cakes With Tomato-Garlic Ragout - cooking recipe

Ingredients
    3 cups water
    1 teaspoon salt
    black pepper, freshly ground
    1 2/3 cups couscous
    3 eggs
    1/2 cup unbleached white flour
    1/2 cup parsley, chopped
    1/4 cup blue cheese, crumbled (such as Danish blue or Wisconsin Gorgonzola)
    Sauce
    1 tablespoon olive oil
    1 cup onion, chopped
    3 -4 garlic cloves, minced
    10 plum tomatoes, chopped
    1/2 cup white wine
    1/4 cup water
    salt
    black pepper, freshly ground
    1 tablespoon olive oil (for frying)
Preparation
    Put the water into a saucepan over high heat.
    When the water comes to a boil, add the salt, pepper, and couscous.
    Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes.
    Fluff the couscous by lightly running a fork or whisk back and forth in the pan, starting with the top layer and gradually working your way down.
    In a large bowl, whisk the eggs; slowly whisk in the flour.
    With a spoon, stir in the parsley and the blue cheese.
    Add the couscous and chill the batter for 30 minutes.
    SAUCE:
    In a medium saucepan, heat 1 Tbsp olive oil; add the onion.
    Saute over medium heat for 5 minutes, stirring occasionally.
    Add the garlic and saute for 5 minutes more.
    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 it with salt and pepper and keep it warm.
    When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.
    When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes.
    Sear them on one side for about 3 minutes, or until the undersides are golden brown.
    Flip them with a spatula and sear them on the other side, for about 3 minutes.
    Remove the cakes to a plate and add more batter to the pan.
    Continue making cakes until all the couscous batter is used.
    You should have 3 cakes per person.
    Serve the cakes hot on top of the warmed tomato-garlic ragout.

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