Couscous Cakes With Tomato-Garlic Ragout

Put the water into a saucepan over high heat.

When the water comes to a boil, add the salt, pepper, and couscous.

Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes.

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.

In a large bowl, whisk the eggs; slowly whisk in the flour.

With a spoon, stir in the parsley and the blue cheese.

Add the couscous and chill the batter for 30 minutes.

SAUCE:

In a medium saucepan, heat 1 Tbsp olive oil; add the onion.

Sauté over medium heat for 5 minutes, stirring occasionally.

Add the garlic and sauté for 5 minutes more.

Add the tomatoes, white wine, and water.

Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce.

Season it with salt and pepper and keep it warm.

When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.

When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes.

Sear them on one side for about 3 minutes, or until the undersides are golden brown.

Flip them with a spatula and sear them on the other side, for about 3 minutes.

Remove the cakes to a plate and add more batter to the pan.

Continue making cakes until all the couscous batter is used.

You should have 3 cakes per person.

Serve the cakes hot on top of the warmed tomato-garlic ragout.