Couscous Cakes With Tomato-Garlic Ragout

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“I made this with Saga Blue cheese last weekend and it was really yummy.”
2hrs 1min

Ingredients Nutrition


  1. Put the water into a saucepan over high heat.
  2. When the water comes to a boil, add the salt, pepper, and couscous.
  3. Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes.
  4. 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.
  5. In a large bowl, whisk the eggs; slowly whisk in the flour.
  6. With a spoon, stir in the parsley and the blue cheese.
  7. Add the couscous and chill the batter for 30 minutes.
  8. SAUCE:
  9. In a medium saucepan, heat 1 Tbsp olive oil; add the onion.
  10. Sauté over medium heat for 5 minutes, stirring occasionally.
  11. Add the garlic and sauté for 5 minutes more.
  12. Add the tomatoes, white wine, and water.
  13. Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce.
  14. Season it with salt and pepper and keep it warm.
  15. When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.
  16. When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes.
  17. Sear them on one side for about 3 minutes, or until the undersides are golden brown.
  18. Flip them with a spatula and sear them on the other side, for about 3 minutes.
  19. Remove the cakes to a plate and add more batter to the pan.
  20. Continue making cakes until all the couscous batter is used.
  21. You should have 3 cakes per person.
  22. Serve the cakes hot on top of the warmed tomato-garlic ragout.

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