Two words – couscous  Follow Me on Pinterest

So good they named it twice?  It’s an easy grain to for quick cooking

Couscous cakes are a great school lunch pack filler.

  1. Prepare 125g cous cous with 150 ml of boiling stock. Stir in 2 beaten eggs then make 6 patties.
  2.  Fry in a little oil for 203 minutes on each side until golden!


Couscous roasted veg quiche

Prep – 10 mins

Cook – 50-55 mins

Serves 4


½ red pepper deseeded and in chunks

½ yellow pepper deseeded and in chunks

1 red onion cut into wedges

1 courgette sliced on diagonal

4 cherry tomatoes

olive oil

vegetable stock cu be

200 g couscous

50 g butter

3 medium eggs

1 tbsp fresh grated Parmesan

100 g crème fraiche

3 sprigs thyme

½ mozzarella ball


  1. Preheat the oven to 200 C fan180 gas 6, place all veg in a roasting tin, drizzle with oil and season with pepper. Toss together then roast for 20 minutes turning half-way.
  2. Meanwhile dissolve stock cube in 240 ml boiling water. Place cous cous in a bowl and pour hot stock over. Cover and let sit for 5 mins. Fluff up with a fork and stir in butte.
  3. Spoon the couscous into a 20 cm flan dish, pressing evenly into the base and side. Place the cooled roasted veg on top.
  4. Beat the eggs together and mix in the Parmesan, crème fraiche and thyme. Pour over the veg and top with torn mozzarella. Bake 30-35 mins, until set.
  5. Serve with a rocket salad.


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Lynn Tulip is a career management and HR professional running her own HR consultancy. Her passion is working with individuals, helping them rekindle their work passion. Apart from loving food and fitness, she enjoys her ever growing family. Find her online or follow her @LynnTulip and @A4P_HR

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