Leek & Cheese Couscous Cake - cooking recipe

Ingredients

11 ounces couscous
2 leeks (sliced)
7 ounces cheddar cheese (grated)
3 tablespoons olive oil
salt & freshly ground black pepper

Preparation

Pour 450mls (scant 2 cups) of boiling water over the couscous in a heatproof bowl.
Cover and allow to stand until all the water is absorbed, about 15mins.
Heat 1Tbsp of the oil in a frypan and cook the leeks until they are tender.
Remove leeks from pan with a slotted spoon and then stir them into the couscous.
Add the grated cheese and salt & pepper to taste. Stir to mix.
Heat remaining oil in frypan and add mixture, pressing down to flatten to form a cake.
Cook over a gentle heat heat until underside is crisp & golden (about 15mins).
Slide out onto a plate then invert back into pan to cook other side for about another 5-8 minutes.
Slide out of pan and cut into wedges to serve.