Savory Red Pepper and Fontina Couscous Cake
Elevate your snacking experience with this Savory Red Pepper and Fontina Couscous Cake. Perfectly pan-fried to a crisp golden finish, this dish combines the nutty flavors of couscous with the sweetness of roasted red peppers and the melt-in-your-mouth goodness of Fontina cheese. Ideal for lunch or as a delightful appetizer, it's bound to impress your guests and satisfy any craving. Serve it warm with a drizzle of lime for an extra burst of freshness.
6-8
Servings
225
Calories
10
Ingredients
Ingredients
Couscous
10 1/2 ounces (uncooked)
Vegetable broth
1 7/8 cups (heated)
Lime
1 (juiced)
Salt
to taste (freshly ground)
Black pepper
to taste (freshly ground)
Olive oil
2 tablespoons (for frying)
Red peppers
5 ounces (from a jar, drained and cut into 1/2 inch wide strips)
Fontina cheese
7 ounces (diced (or any other good melting cheese))
Egg
1 (beaten)
Chives
4 tablespoons (snipped)
Instructions
1
In a large heatproof bowl, combine the couscous with vegetable broth, lime juice, and freshly ground black pepper. Stir well and let it sit for 15 minutes, allowing the couscous to fully absorb the liquid.
2
Once the couscous is ready, gently fluff it with a fork. In a separate bowl, mix together the roasted red pepper strips, diced Fontina cheese, beaten egg, and snipped chives.
3
Fold the pepper and cheese mixture into the couscous until evenly distributed.
4
Heat a splash of olive oil in a 9-inch non-stick frying pan over medium heat. Once hot, pour the couscous mixture into the pan, pressing it down firmly to form a compact cake.
5
Cook for about 15 minutes without stirring, or until the bottom is crispy and golden brown. Carefully slide the couscous cake onto a plate, then invert back into the pan, adding more olive oil if necessary.
6
Cook the other side for an additional 10 minutes until golden brown. Once cooked, transfer the cake back to the plate, cut into wedges, and serve warm.
Nutrition Information
10.6
Fat
24.4
Carbs
6.9
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Red Pepper and Fontina Couscous Cake?
It is a savory, pan-fried dish made from couscous, roasted red peppers, and Fontina cheese, served in crispy golden wedges.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetable broth and no meat products.
How many servings does this recipe yield?
This recipe makes approximately 6 to 8 servings.
How many calories are in a serving of this couscous cake?
Each serving contains approximately 225 calories.
What is the fat content per serving?
There are 10.6 grams of fat per serving.
How much protein is in each serving?
Each serving provides about 6.9 grams of protein.
What are the total carbohydrates per serving?
Each serving contains 24.4 grams of carbohydrates.
How long does the couscous need to soak?
The couscous should sit in the hot vegetable broth mixture for about 15 minutes to fully absorb the liquid.
What kind of cheese is used in this recipe?
The recipe calls for 7 ounces of diced Fontina cheese, or any other good melting cheese.
Can I use a different type of broth?
While the recipe specifies vegetable broth, you could use chicken broth if you do not require the dish to be vegetarian.
How do I prepare the red peppers?
Use 5 ounces of jarred roasted red peppers, drain them, and cut them into 1/2 inch wide strips.
What is the purpose of the egg in this recipe?
The beaten egg acts as a binder to hold the couscous and cheese mixture together while frying.
What size frying pan is recommended?
A 9-inch non-stick frying pan is recommended for cooking the cake.
How long do I cook the first side of the cake?
Cook the first side for about 15 minutes over medium heat without stirring until crispy and golden brown.
How long do I cook the second side?
After inverting the cake, cook the second side for an additional 10 minutes.
How do I flip the couscous cake without breaking it?
Carefully slide the cake onto a plate, then invert it back into the pan to cook the other side.
What kind of oil should I use for frying?
The recipe recommends using 2 tablespoons of olive oil for frying.
What herbs are used for seasoning?
The recipe uses 4 tablespoons of snipped chives and freshly ground black pepper.
How should I serve the couscous cake?
Serve it warm, cut into wedges, with an optional drizzle of fresh lime juice.
Can this be served as an appetizer?
Yes, it is tagged as both a snack and an appetizer, making it very versatile.
What does 'fluffing the couscous' mean?
It means using a fork to gently separate the grains after they have finished soaking.
Do I need to cook the couscous on the stove first?
No, you simply combine the uncooked couscous with heated vegetable broth and let it sit.
Is the lime juice added to the couscous or the garnish?
Lime juice is added both during the soaking process and can be used as a fresh drizzle before serving.
Can I substitute the chives?
While chives are recommended, you could likely use green onions or parsley as a substitute.
How do I ensure the cake is compact?
When you pour the mixture into the pan, press it down firmly to form a compact cake.
Is there any sugar in this recipe?
According to the nutritional data, there is no significant sugar content reported for this recipe.
Is the couscous used pre-cooked or dry?
The recipe uses 10 1/2 ounces of uncooked couscous.
What is the texture of the finished dish?
It has a nutty flavor with a crisp golden exterior and a melty, soft interior from the cheese and peppers.
Can I add salt?
Yes, the recipe suggests adding freshly ground salt to taste.
Is this a comfort food dish?
Yes, it is categorized as comfort food due to its warm, cheesy, and satisfying nature.