Tuesday, December 8, 2015

Couscous Pancake with Topping Options

  • 1 C cooked couscous, cooled
  • 1 1/2 Tbsp beaten egg
  • 3 Tbsp dried grated Parmesan cheese (Kraft)
  • olive oil
1.  Mix together couscous, egg, and cheese.
2.  Heat about 1 Tbsp oil in small nonstick skillet over medium-high heat.  Spoon one-fourth of couscous mixture into oil in skillet and flatten into a pancake.  Cook, uncovered, 3-4 minutes or until underside is golden.  Turn with large spatula and cook other side.  Repeat with remaining couscous mixture until four pancakes have been cooked.

Robyn's notes: I ate one of these pancakes alone, sprinkled with a bit of extra Parmesan, and liked it but definitely felt it would be a good base for something more.  Since the couscous I used was Parmesan flavour, I thought chicken with marinara sauce and a bit more Parmesan would go well, but have made so many things with marinara sauce recently that I wanted to branch out a bit.  Two pancakes I topped with about 1.5 oz each diced cooked chicken breast, then about a Tbsp each of marinara sauce, and sprinkled fresh Parmesan over the top.  Quite good!  The other two pancakes I topped with again about 1.5oz each diced cooked chicken breast, then about a Tbsp each of chunky applesauce, and sprinkled just a bare amount of grated Cheddar over top.  Also good, and the sweet from the applesauce was a good addition, though in this case I think I preferred the first toppings.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often 

One of my xmas gifts was a waffle-maker, which I had wanted for years, and I swore I was going to "waffle everything".  So I used this recipe to make a couscous waffle, which I have done several times.  It's good, though the pancake is a bit better.