Red pepper and fontina couscous cake

For a tasty snack or starter try Silvana Franco's flavourful pan-fried couscous cake, flavoured with roasted peppers and cheese
By Richard Phillips
Red pepper and fontina couscous cake
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes plus 15 mins standing time
  • Effort: easy



  • 300 g couscous
  • 450ml of hot vegetable stock
  • juice of 1 limes
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 140 g red peppers, from a jar drained and cut into 1cm wide strips
  • 200 g fontina cheese, diced
  • 1 egg, beaten
  • 4 tbsp of chives, snipped


1. Put the couscous 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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