Red Pepper And Cheese Couscous Cake – a delicious recipe with couscous, vegetable broth, lime, salt, olive oil, red peppers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
327
kcal
Calories
26
g
Fat
7
g
Carbs
17
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 10 1/2 ounces couscous, 1 7/8 cups vegetable broth, 1 lime, juice, salt & freshly ground black pepper, and more.
Yes, Red Pepper And 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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