Crispy Couscous Pancake with Tomato & Onion

 

A delightful and crispy way to prepare couscous, perfect as a main or a side dish. The combination of couscous with a tomato and onion mixture, pan-fried to golden perfection, makes this dish a new favorite. It's best enjoyed warm for that satisfying crunch but can be reheated in the oven to bring back the crispiness.

Ingredients

• 4 tbsp olive oil, divided
• 1 cup couscous
• 1 tsp vegetable or chicken stock powder (or 1/2 tsp 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
• 1/2 tsp salt
• Freshly ground black pepper
• A handful of fresh coriander or parsley leaves (optional)

Instructions

1. Prepare the Couscous: Combine the couscous with the stock powder (or salt) and boiling water in a bowl. Cover with cling wrap and let it sit for 10 minutes. Fluff with a fork once done.

2. Cook the Tomato Mixture: Heat 2 tablespoons of olive oil in a 20cm wide pan over medium heat. Add the diced onion and sauté until soft and translucent, about 3-5 minutes, without letting it brown. Stir in the tomato paste and sugar, cooking for 1 minute.

3. Add the Tomatoes: Add the diced tomatoes, salt, and black pepper to the pan. Cook for another 3 minutes until the mixture becomes slightly thickened and fragrant.

4. Combine with Couscous: Mix the cooked tomato mixture with the fluffed couscous until well combined.

5. Pan-Fry the Couscous: Wipe the pan clean (no need to wash it thoroughly) and heat the remaining 2 tablespoons of olive oil over medium heat. Add the couscous mixture to the pan, pressing it down firmly and evenly with the back of a spoon. The firmer you press it, the better it will hold together as a pancake.

6. Cook Until Crispy: Cover the pan (a lid from a larger pot works fine) and let the couscous pancake cook for about 10 minutes. This allows the bottom to become beautifully crispy.

7. Flip and Serve: Remove the pan from heat, loosen the edges of the pancake with a knife, place a plate over the pan, and flip quickly to invert the couscous pancake onto the plate, crispy side up. Serve warm for the best texture!

Recipe Notes:

1. Tomato Substitution: If using canned tomatoes, use diced or whole tomatoes that you chop yourself. Avoid using crushed or pureed tomatoes as they contain too much liquid, which may make the couscous soggy.
2. Couscous to Water Ratio: Normally, couscous is made with a 1:1 ratio with water, but this recipe uses slightly less to ensure it stays firm and crispy when cooked in the pan.
3. Serving Suggestion: Pair this dish with a simple zucchini and fennel salad—thin ribbons of zucchini and shaved fennel dressed with lemon juice and olive oil, sprinkled with fennel fronds.
4. Reheating Tips: To maintain crispiness, reheat leftovers in the oven rather than in the microwave, which can make the pancake soggy.