Red Pepper And Cheese Couscous Cake
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
- Servings: 6
- 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
Recipe
- 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.
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