Best Giant Couscous Cake With Roasted Pepper Sauce Recipes

Couscous Cakes image

Provided by Giada De Laurentiis

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
1 egg
1 egg yolk
1 1/2 teaspoons ground coriander
1 lemon, zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1/4 cup olive oil
1/3 cup mild mango chutney

Steps:

In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
Serve the couscous cakes with mango chutney.

Red Pepper and Cheese Couscous Cake image

Provided by English_Rose

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 377.6, Fat 16.1, SaturatedFat 7.3, Cholesterol 73.6, Sodium 282.1, Carbohydrate 41.8, Fiber 3.3, Sugar 1.9, Protein 16.2