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.
Provided by Jen T
Categories High In...
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 609.8, Fat 27.2, SaturatedFat 12, Cholesterol 52.1, Sodium 325, Carbohydrate 67.3, Fiber 4.7, Sugar 2, Protein 23
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