Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!nntp2.cerf.net!nuq-peer.news.verio.net!news.verio.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Strawberry Girl" Newsgroups: rec.food.recipes Subject: Collection (3) Couscous Followup-To: rec.food.cooking Date: Sat, 4 Sep 1999 08:55:06 -0400 Organization: interlog.com Lines: 99 Approved: phill@rt66.com Message-ID: <016e01bef6d6$c3de1ba0$40cb22cf@christinespc> Reply-To: "Strawberry Girl" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:35729 Couscous Cakes with Tomato-Garlic Ragout Quick Spanish Couscous Salad Couscous with Currants and Cumin Couscous Cakes with Tomato-Garlic Ragout Source: Vegetarian Planet by Didi Emmons I made this with Saga Blue cheese last weekend and it was really yummy. Cakes: 3 cups water 1 tsp salt freshly ground black pepper to taste 1 2/3 cups couscous 3 eggs 1/2 cup unbleached white flour 1/2 cup chopped parsley 1/4 cup crumbled blue cheese, such as Danish blue or Wisconsin Gorgonzola 1 Tbsp olive oil Tomato-Garlic Ragout: 1 Tbsp olive oil 1 cup chopped onion 3 to 4 garlic cloves, minced 10 plum tomatoes, chopped 1/2 cup white wine 1/4 cup water salt and freshly ground black pepper to taste 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, then slowly whisk in the flour. Then, with a spoon. stir in the parsley and the blue cheese. Add the couscous and chill the batter for 30 minutes. In a medium saucepan, heat 1 Tbsp oilive oi, and add the onion. Saute over medium heat for 5 minutes, stirring occasionally. Add the garlic, and saute for 5 minutes more. Then 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 oilive 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. Then 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 atop the warmed tomato-garlic ragout. Serves 6 Quick Spanish Couscous Salad Source: The New Chatelaine Cookbook by Monda Rosenberg 1/4 cup sliced stuffed green olives 1 chopped tomato 1 crushed garlic clove generous pinches each of dried leaf thyme and oregano 2 cups cooked couscous Stir olives, tomato, garlic, thyme and oregano into cooked couscous. Serve hot, warm or cold. Makes 3 cups. Couscous with Currants and Cumin Source: The Toronto Star, April 30/97 1 cup water 1 cup couscous 1/2 cup currants 2 tsp. olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 1 Tbsp. finely grated fresh ginger 1 tsp. toasted cumin seeds grated zest of one orange 1 Tbsp. finely chopped fresh coriander (cilantro) salt hot chili flakes In saucepan, bring water to boil. Stir in couscous and currants. Cover and remove from heat. Let stand 5 minutes. Meanwhile, heat oil in large non-stick fry pan over medium-high heat. Add onion, garlic and ginger. Saute 3 minutes or until tender. Add cumin seeds. Saute 1 minute. With fork, fluff couscous and currants. Stir in onion mixture, orange zest and coriander. Add salt and hot chili flakes to taste. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.