I’m in love with leeks! I can’t help it and I’m so grateful leeks are still around. I promised a second recipe for leeks and here it is. Also from Best Ever Three & Four Ingredient Cookbook.

The tangy flavor of sharp Cheddar cheese goes perfectly with the sweet taste leeks. The cheese melts into the couscous and helps it stick togethr, making a firm cake that’s easy to cut into wedges. Serve with a crisp green salad.

Ingredients

11 oz (2 ish cups) of couscous (note: my chef used Israeli couscous since we didn’t have any regular)

2 leeks, sliced

7 oz mature Cheddar or Monterey Jack, grated

3 tbsp olive oil

salt and ground black pepper

Serves 4

Preperation

1. Put the couscous in a large heatproof bowl and pour over a little less than 2 cups of boiling water. Cover and set aside for about 15 minutes, or until all the water has been absorbed.

2. Heat 1 tbsp of the oil in a 9" non-stick frying pan. Add the leeks and cook over a medium heat for 4 -5 minutes, stirring occasionally, until tender and golden.

3. Remove the leeks with a slotted spoon and stir them into the couscous. Add the grated cheese and some salt and pepper and stir through. Heat the remaining oil in the pan and tip in the couscous and leek mixture. Pat down firmly to form a cake and cook over a fairly gentle heat for 15 minutes, or until the underside is crisp and golden.

4. Slide the couscous cake onto a plate, then invert back into the pan to cook the other side. Cook for another 5 – 8 minute, or until golden, then remove from the heat. Slide onto a board and serve cut into wedges.

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