Red Pepper and Cheese Couscous Cake

For a tasty snack or starter try this flavorful pan-fried couscous cake, flavoured with roasted peppers and cheese.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 10 1⁄2 ounces couscous
• 1 7⁄8 cups vegetable broth
• 1  lime, juice
•  salt & freshly ground black pepper
• 2  tablespoons olive oil
• 5  ounces  red peppers, from a jar drained and cut into 1/2in wide strips
• 7  ounces Fontina cheese, diced (or any other good melting cheese)
• 1  egg, beaten
• 4  tablespoons chives, snipped

Directions

1. Put the couscous into a large heatproof bowl. Stir together the vegetable broth, lime juice and a good grinding of black pepper, then pour over the couscous. Leave for 15 minutes until all the broth has been absorbed.
2. Heat a splash of the olive oil in a 9in non-stick frying pan. Stir the red pepper strips, cheese, egg and chives into the couscous, then tip into the pan and pat down well into a cake.
3. Cook over a gentle heat for 15 minutes, without touching, until the base is crisp and golden.
4. Carefully slide the couscous cake on to a plate, then invert back into the pan, adding the rest of the oil if needed. Cook for a further 10 minutes or so until the other side is golden.
5. Slide back on to the plate and cut into wedges to serve.