Monday, January 14, 2008

Savory Couscous cake

This is the first recipe that caught my eye in the "Best Ever" cookbook series. I never tried leeks before, that was also another reason for making this recipe. Leeks belong to the onion and garlic family. They are notoriously dirty - full of dirt between the leaves, do clean them properly before cooking. Remove the tough green leaves and use the bottom white part of the leeks.

1/4 cup leeks chopped
1/4 cup baby tomatoes sliced
1/4 cup cheese ( any variety you like)
1/4 cup uncooked couscous

Bring 1/2 cup water to a boil. Add 1tsp olive oil, garlic powder, salt and the uncooked couscous. Turn off the heat and cover the pan and set aside for the couscous to cook. In a small non-stick pan, saute leeks and tomatoes with 1 tsp olive oil for 2-3 minutes. Add the cooked couscous with the cheese to the pan. Press down the couscous, and on low heat, allow the cheese to melt and bind the couscous together (shown in picture below). Cheese would make the couscous stay together as a cake. After about 5 - 7 minutes, the bottom of the cake would be crispier . Place the serving plate on the pan and turn over the cake (as in an upside down cake). Garnish with cilantro, tomatoes and serve.

1 comment:

sra said...

Nice recipe, Valli!