Crispy Couscous Pancake with Tomato & Onion
Prep
5m
Cook
20m
Total
25m
This crispy couscous pancake with tomato and onion is a savory delight. The couscous is cooked to perfection with vegetable stock, then mixed with diced tomatoes and onions, and pan-fried until golden brown. A hint of tomato paste and a sprinkle of fresh herbs round out the flavors for a satisfying dish.
Steps
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Nutrition Facts
Per serving334 calories
Calories from
- Protein 11%
- Carbs 43%
- Fat 46%
-
Fat High 16 g 24%
-
Saturated Fat 2 g 10%
-
Carbohydrates 34 g 11%
-
Fiber 3 g 12%
-
Sugar 4 g 8%
-
Protein 9 g 18%
-
Cholesterol Low 0 mg 0%
-
Sodium High 488 mg 20%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. You can substitute the fresh tomatoes with tinned tomatoes, but you will need to use diced or whole ones and dice them yourself. Do not use crushed or pureed tomato, there is too much liquid and the couscous will end up soggy.2. Couscous is normally made with a 1:1 couscous water ratio, but with this dish, it is reduced slightly because the couscous continues to cook and absorb liquid when it is in the pan.3. I served this with a simple zucchini and fennel salad - ribbons of zucchini (using a potato peeler), shaved fennel (using a mandolin) dressed with a squeeze of lemon and olive oil. Sprinkle it with fennel fronds and season with salt and pepper. It is a refreshing combination with the warm, hearty couscous pancake!4. Reheat in the oven in order to make the top crispy again (if you do it in a microwave, it will just go soggy)
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