From the Best Ever Three & Four Ingredient Cookbook, Courtesy of Capay Valley Farm Shop
INGREDIENTS
11 oz (-2ish cups) of couscous
2 leeks, sliced
7 oz mature Cheddar or Monterey Jack, grated
3 tablespoons Extra Virgin Olive Oil
salt and ground black pepper
PREPARATION
- Put the couscous in a large heatproof bowl and pour over a little less than 2 cups of boiling water.
- Cover and set aside for about 15 minutes, or until all the water has been absorbed.
- Heat 1 tablespoon of the oil in a 9″ non-stick frying pan.
- Add the leeks and cook over a medium heat for 4 -5 minutes, stirring occasionally, until tender and golden.
- Remove the leeks with a slotted spoon and stir them into the couscous.
- Add the grated cheese and some salt and pepper and stir through.
- Heat the remaining oil in the pan and tip in the couscous and leek mixture.
- Pat down firmly to form a cake and cook over a fairly gentle heat for 15 minutes, or until the underside is crisp and golden.
- Slide the couscous cake onto a plate, then invert back into the pan to cook the other side.
- Cook for another 5 – 8 minute, or until golden, then remove from the heat. Slide onto a board and serve cut into wedges.