Crispy Couscous Pancake with Tomato & Onion

A fabulous way to prepare couscous - everyone loves the crunchy burnt bits!

Ingredients

• 1 tbsp tomato paste
• 4 tbsp olive oil
• 1 cup couscous
• 1 tsp vegetable stock powder (or chicken stock powder, or just salt)
• 3/4 cup boiling water
• 1 brown onion, diced
• 2 medium tomatoes, diced (about 1 1/4 cups) (see notes)
• 1 tsp sugar
• Handful coriander or parsley leaves (optional)
• 1/2 tsp salt
• Fresh black pepper

Instructions

1. 1

   Combine couscous, stock powder (or salt) and water. Cover with cling wrap and put aside for 10 minutes, then fluff with a fork.

2. 2

   Heat 2 tbsp olive oil in a pan about 20cm wide over medium heat.

3. 3

   Add the onion and sauté until translucent and soft, but not browned - about 3 to 5 minutes.

4. 4

   Add tomato paste and sugar and stir for 1 minute.

5. 5

   Add the diced tomatoes, salt and black pepper and cook for 3 minutes.

6. 6

   Combine the tomato mixture and couscous, and mix well.

7. 7

   Wipe the pan (you don't need to clean it thoroughly), then heat the remaining 2tbsp olive oil over medium heat.

8. 8

   Add the couscous mixture, using the back of a spoon to press the mixture firmly and evenly into the pan. The firmer you press it in, the better it will hold together.

9. 9

   Cover (even with a lid for a larger pot is fine) and leave for 10 minutes.

10. 10

    Remove from heat, loosen the edges slightly with a knife, put a plate on top, say a prayer, then flip quickly to invert the couscous pancake onto a plate with the crispy side up.

11. 11

    Serve warm while it is nice and crispy!