Description
This Crispy Couscous Pancake with Tomato & Onion is a delightful vegetarian dish featuring fluffy couscous combined with a savory tomato and onion sauté. Pan-fried to golden perfection, this pancake offers a crispy exterior with a moist, flavorful interior, ideal for a light meal or appetizer.
Ingredients
Scale
Grains & Seasonings
- 1 cup couscous
- 1 tsp vegetable stock powder (or chicken stock powder, or just salt)
- 1/2 tsp salt
- Fresh black pepper, to taste
Vegetables & Herbs
- 1 brown onion, diced
- 2 medium tomatoes, diced (about 1 1/4 cups)
- Handful coriander or parsley leaves (optional)
Oils & Condiments
- 4 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp sugar
Liquids
- 3/4 cup boiling water
Instructions
- Prepare the Couscous: Combine couscous, stock powder (or salt), and boiling water in a bowl. Cover with cling wrap and let stand for 10 minutes to absorb the water. Then fluff 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 sauté gently for 3 to 5 minutes until translucent and soft, avoiding any browning.
- Add Tomato Paste and Sugar: Stir in the tomato paste and sugar, cooking for about 1 minute to blend the flavors.
- Cook the Tomatoes: Add the diced tomatoes, salt, and freshly ground black pepper. Cook the mixture for 3 minutes until tomatoes begin to soften and combine with the onion mixture.
- Combine Couscous and Tomato Mixture: Mix the cooked tomato-onion mixture thoroughly with the fluffed couscous until well incorporated.
- Prepare the Pan: Wipe the pan clean (a simple wipe is sufficient; no need to wash) and heat the remaining 2 tablespoons of olive oil over medium heat.
- Form 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, ensuring it is compact to hold together during cooking.
- Cook Covered: Cover the pan with a lid or suitable cover and cook undisturbed for 10 minutes to allow the pancake to set and develop a crispy base.
- Flip the Pancake: Remove from heat, loosen the edges gently with a knife, place a plate on top of the pan, and quickly invert to transfer the pancake onto the plate with the crispy side up.
- Serve: Serve warm to enjoy the pancake at its crispiest. Garnish with chopped coriander or parsley if desired.
Notes
- If you prefer, you can substitute vegetable stock powder with chicken stock powder or simply use salt.
- The pancake holds better and crisps nicely when the couscous is pressed firmly into the pan.
- Use ripe tomatoes for a sweeter, richer flavor.
- Optional herbs like coriander or parsley add a fresh note when sprinkled on top before serving.
- This dish is perfect as a light lunch, side, or appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mediterranean
Keywords: couscous pancake, tomato onion recipe, crispy couscous, vegetarian pancake, Mediterranean dish
