Crispy Couscous Pancake with Tomato and Onion Recipe
This Crispy Couscous Pancake with Tomato & Onion is a delightful, savory dish combining fluffy couscous with a flavorful tomato and onion mixture. The pancake is pan-fried to a perfect golden crisp, offering a satisfying texture contrast and fresh taste. Ideal for a light lunch or dinner, this recipe is simple yet impressive, featuring wholesome ingredients and vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Couscous
- 1 cup couscous
- 1 tsp vegetable stock powder (or chicken stock powder, or just salt)
- 3/4 cup boiling water
- 1/2 tsp salt
For the Tomato & Onion Mixture
- 1 brown onion, diced
- 2 medium tomatoes, diced (about 1 1/4 cups)
- 1 tbsp tomato paste
- 1 tsp sugar
- Fresh black pepper, to taste
- Handful of coriander or parsley leaves (optional)
For Cooking
- 4 tbsp olive oil, divided
Instructions
- Prepare the couscous: Combine couscous, stock powder (or salt), and boiling water in a bowl. Cover with cling wrap and set aside for 10 minutes to soak. Once absorbed, fluff couscous with a fork to separate the grains.
- Sauté the onion: Heat 2 tablespoons of olive oil in a 20cm wide pan over medium heat. Add the diced onion and cook until translucent and soft, about 3 to 5 minutes, ensuring it doesn’t brown.
- Add tomato paste and sugar: Stir in the tomato paste and sugar and cook for 1 minute to combine flavors.
- Cook the tomatoes: Add diced tomatoes, salt, and freshly ground black pepper to the pan. Cook for 3 minutes until the mixture softens and the flavors meld.
- Combine tomato mixture with couscous: Mix the tomato and onion mixture into the fluffed couscous thoroughly. Optionally stir in chopped coriander or parsley leaves for added freshness.
- Prepare the pan for frying: Wipe the pan clean gently (no need for thorough washing). Heat the remaining 2 tablespoons of olive oil over medium heat.
- Form and cook the pancake: Add the couscous mixture to the pan. Use the back of a spoon to press the mixture firmly and evenly into the pan to help it hold together tightly.
- Cook covered: Cover the pan (even a lid from a larger pot works) and cook undisturbed for 10 minutes, allowing the pancake to crisp on the bottom.
- Flip the pancake: Remove from heat, gently loosen the edges with a knife, then place a plate on top of the pan. Quickly invert the pancake onto the plate with the crispy side up.
- Serve: Serve the crispy couscous pancake warm to enjoy the contrast of textures and the fresh, savory flavors.
Notes
- You can substitute vegetable stock powder with chicken stock powder or simply use salt, depending on your preference.
- Choose ripe tomatoes for the best flavor and texture in the tomato mixture.
- Press the couscous mixture firmly before cooking to ensure the pancake holds together well.
- Optional herbs like coriander or parsley add a fresh aromatic note if desired.
Keywords: Couscous, Pancake, Tomato, Onion, Vegetarian, Mediterranean, Savory Pancake, Easy Recipe
