This is a fabulous way to prepare couscous! I love the crunchy burnt bits, it is my favourite part. It keeps quite well for a day or two, and I strongly recommend reheating it in the oven instead of microwave so the top gets crispy again. The couscous is simply mixed with a tomato and onion mixture, then pan fried until the bottom is crispy. My new favourite way to have couscous!
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) (see notes)
- 1 tbsp tomato paste
- 1 tsp sugar
- Handful coriander or parsley leaves (optional)
- 1/2 tsp salt
- Fresh black pepper
Instructions
- Combine couscous, stock powder (or salt) and water. Cover with cling wrap and put aside for 10 minutes, then fluff with a fork.
- Heat 2 tbsp olive oil in a pan about 20cm wide over medium heat.
- Add the onion and sauté until translucent and soft, but not browned - about 3 to 5 minutes.
- Add tomato paste and sugar and stir for 1 minute.
- Add the diced tomatoes, salt and black pepper and cook for 3 minutes.
- Combine the tomato mixture and couscous, and mix well.
- Wipe the pan (you don't need to clean it thoroughly), then heat the remaining 2tbsp olive oil over medium heat.
- 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.
- Cover (even with a lid for a larger pot is fine) and leave for 10 minutes.
- 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.
- Serve warm while it is nice and crispy!
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