Leek & Cheese Couscous Cake – a delicious recipe with couscous, leeks, cheddar cheese, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl.
2
Cover and allow to stand until all the water is absorbed, about 15mins.
3
Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender.
4
Remove leeks from pan with a slotted spoon and then stir them into the couscous.
5
Add the grated cheese and salt & pepper to taste. Stir to mix.
6
Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake.
7
Cook over a gentle heat heat until underside is crisp & golden (about 15mins).
8
Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes.
9
Slide out of pan and cut into wedges to serve.
299
kcal
Calories
28
g
Fat
12
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 11 ounces couscous, 2 leeks (sliced), 7 ounces cheddar cheese (grated), 3 tablespoons olive oil, and more.
Yes, Leek & Cheese Couscous Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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