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Red pepper and fontina couscous cake

Valentina Harris from Good Food Live
For a tasty snack or starter try Silvana Franco's flavourful pan-fried couscous cake, flavoured with roasted peppers and cheese

Red pepper and fontina couscous cake

Method

1. Put the cous cous into a large heatproof bowl. Stir together the vegetable stock, limejuice and a good grinding of black pepper, then pour over the couscous. Leave for 15 minutes until all the stock has been absorbed.

2 Heat a splash of the olive oil in a 23cm non-stick frying pan. Stir the red pepper strips, Fontina, 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.

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Serves: 6-8

Prep: 15 min, plus 15 mins standing time
Cook: 25 min

Ingredients

main:

300g Couscous
450ml of hot vegetable stock
juice of 1 lime
freshly ground black pepper
2 tbsp Olive oil
140g red pepper, from a jar drained and cut into 1cm wide strips
200g fontina cheese, diced
1 egg, beaten
4 tbsp of Chives, snipped