Red Pepper and Cheese Couscous Cake

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 10 12
    ounces couscous
  • 1 78
  • 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
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DIRECTIONS

  • 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.
  • 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.
  • Cook over a gentle heat for 15 minutes, without touching, until the base is crisp and golden.
  • 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.
  • Slide back on to the plate and cut into wedges to serve.
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