11 oz cous cous
2 leeks, sliced
7oz cheddar or Monterey Jack cheese, grated
3 tbsp olive oil
Seasoning
Put the cous cous in a large, heatproof bowl and pour over 3/4 pint boiling water(i generally use vegetable stock).
Cover and set aside for about 15 mins (or until all the water has been absorbed)
Heat 1tbsp of the oil in a 9" non stick frying pan
Add the leeks and cover, cooking over a medium heat, stirring occasionally until tender and golden.
Remove the leeks with a slotted spoon and stir into the cous cous
Add the grated cheese and seasoning and stir well
Heat the remaining oil in the pan and tip in the leek and cous cous mixture
Pat down firmly to form a cake and cook over a fairly gentle heat for about 15 mins, or until the underside is crisp and golden.
Slide the 'cake' onto a plate and then invert back into the pan to cook the other side.
Cook for a further 5-8 mins or until golden and then remove from the heat
Slide onto a board and serve cut into wedges.
2 leeks, sliced
7oz cheddar or Monterey Jack cheese, grated
3 tbsp olive oil
Seasoning
Put the cous cous in a large, heatproof bowl and pour over 3/4 pint boiling water(i generally use vegetable stock).
Cover and set aside for about 15 mins (or until all the water has been absorbed)
Heat 1tbsp of the oil in a 9" non stick frying pan
Add the leeks and cover, cooking over a medium heat, stirring occasionally until tender and golden.
Remove the leeks with a slotted spoon and stir into the cous cous
Add the grated cheese and seasoning and stir well
Heat the remaining oil in the pan and tip in the leek and cous cous mixture
Pat down firmly to form a cake and cook over a fairly gentle heat for about 15 mins, or until the underside is crisp and golden.
Slide the 'cake' onto a plate and then invert back into the pan to cook the other side.
Cook for a further 5-8 mins or until golden and then remove from the heat
Slide onto a board and serve cut into wedges.