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1
Put the water into a saucepan over high heat.
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2
When the water comes to a boil, add the salt, pepper, and couscous.
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3
Remove the pan from the heat, cover it, and let it sit undisturbed for 5 minutes.
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4
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.
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5
In a large bowl, whisk the eggs; slowly whisk in the flour.
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6
With a spoon, stir in the parsley and the blue cheese.
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7
Add the couscous and chill the batter for 30 minutes.
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8
SAUCE:
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9
In a medium saucepan, heat 1 Tbsp olive oil; add the onion.
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10
Saute over medium heat for 5 minutes, stirring occasionally.
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11
Add the garlic and saute for 5 minutes more.
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12
Add the tomatoes, white wine, and water.
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13
Let the ragout simmer for 10 to 15 minutes, until it has the consistency of a thick sauce.
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14
Season it with salt and pepper and keep it warm.
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15
When the couscous mixture has cooled, heat a large skillet with 1 Tbsp olive oil over medium-high heat.
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16
When the oil is hot, drop couscous batter onto the skillet to form 3-inch cakes.
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17
Sear them on one side for about 3 minutes, or until the undersides are golden brown.
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18
Flip them with a spatula and sear them on the other side, for about 3 minutes.
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19
Remove the cakes to a plate and add more batter to the pan.
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20
Continue making cakes until all the couscous batter is used.
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21
You should have 3 cakes per person.
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22
Serve the cakes hot on top of the warmed tomato-garlic ragout.
