Leek & Cheese Couscous Cake

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 11  ounces couscous
• 2  leeks (sliced)
• 7  ounces cheddar cheese (grated)
• 3  tablespoons olive oil
•  salt & freshly ground black pepper

Directions

1. Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl.
2. Cover and allow to stand until all the water is absorbed, about 15mins.
3. Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender.
4. Remove leeks from pan with a slotted spoon and then stir them into the couscous.
5. Add the grated cheese and salt & pepper to taste. Stir to mix.
6. Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake.
7. Cook over a gentle heat heat until underside is crisp & golden (about 15mins).
8. Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes.
9. Slide out of pan and cut into wedges to serve.