Leek & Cheese Couscous Cake

1. 1

   Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl.

2. 2

   Cover and allow to stand until all the water is absorbed, about 15mins.

3. 3

   Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender.

4. 4

   Remove leeks from pan with a slotted spoon and then stir them into the couscous.

5. 5

   Add the grated cheese and salt & pepper to taste. Stir to mix.

6. 6

   Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake.

7. 7

   Cook over a gentle heat heat until underside is crisp & golden (about 15mins).

8. 8

   Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes.

9. 9

   Slide out of pan and cut into wedges to serve.

* Per serving · 4 servings · Values may vary.