Recipe by Jen T
A different way to serve couscous. The cheese melts into the couscous helping it stick together. Serve with a crisp green salad & tomatoes. For a change use caramelised onions in place of the leeks.
Top Review by Karen Elizabeth
First off, tasted fantastic! Since leeks are just impossible for me to find right now, I used onions, not going as far as caramelising, but cooking them long enough to be a nice golden colour and full of flavour. I used a 'fusion' mix couscous, which comes with spices like lemongrass and chilli, so it had a nice blend of spicy flavours. I prepared as directed here, which is the way I always do my couscous. Cooking the first side was no problem, but sliding it onto a plate and inverting it... the wheels fell off. So I ended up with fabulously tasty couscous, but not actually a 'cake' This was almost certainly me, I'm not always so great with these 'finer' touches! But, we eat a lot of couscous! So I'll be trying again, and will bring you a lovely (proud) photo, when I get it right! But, presentation aside, great recipe, Jen!
- 11 ounces couscous
- 2 leeks (sliced)
- 7 ounces cheddar cheese (grated)
- 3 tablespoons olive oil
- salt & freshly ground black pepper
Directions See How It's Made
- Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl.
- Cover and allow to stand until all the water is absorbed, about 15mins.
- Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender.
- Remove leeks from pan with a slotted spoon and then stir them into the couscous.
- Add the grated cheese and salt & pepper to taste. Stir to mix.
- Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake.
- Cook over a gentle heat heat until underside is crisp & golden (about 15mins).
- Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes.
- Slide out of pan and cut into wedges to serve.