If ever a dish was made for entertaining, this is it. Delicious served to friends - with a side order of sunshine.


  • 300g couscous

  • 450 ml hot vegetable stock

  • juice 1 lime

  • 2 tablespoons olive oil

  • ½ x 280g jar roasted red peppers, drained and cut into 1cm wide strips

  • 200g Fontina or Gruyere cheese, cut into small dice

  • 1 egg beaten

  • 4 tablespoons snipped chives

  • Freshly ground black pepper

  • Handful of cherry tomatoes

  • Handful of rocket leaves

  • Drizzle of balsamic vinegar


  • 1.

    Put the couscous into a large heat proof bowl. Stir together the vegetable stock, lime juice and a good grinding of black pepper, then pour over the couscous. Leave for 15 minutes until all the stock has been absorbed. Heat a splash of the olive oil in a 23cm (9 inch) non stick frying pan. Stir in the peppers, cheese, egg and chives into the couscous, then tip on to a plate and pat down well into a cake. Cook over a gentle heat for 15 minutes, without touching until the base is crisp and golden. Carefully slide the couscous cake onto 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. Slide back onto the plate and cut into wedges. Serve with the cherry tomatoes, rocket leaves and a drizzle of balsamic vinegar.

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