Leek Cheese Couscous Cake
Transform simple ingredients into a show-stopping savory delight with this Leek Cheese Couscous Cake! Perfect as a vegetarian main or a crowd-pleasing side dish, this recipe combines fluffy couscous, caramelized leeks, and a duo of sharp cheddar and Parmesan cheeses for a rich, cheesy flavor with a hint of nuttiness. Bound together with eggs and seasoned breadcrumbs, the mixture bakes into a beautifully golden, sliceable "cake" that’s packed with texture and flavor. The leeks, sautéed to perfection with garlic, provide a sweet, mellow oniony note, while the breadcrumb crust adds a satisfying crunch. Ready in under an hour, this easy dish is as versatile as it is delicious—serve it warm or at room temperature with a crisp green salad or a creamy dollop of sour cream. Perfect for brunch menus, cozy dinners, or picnics, this leek and cheese creation is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Couscous
- 1.25 cups Vegetable broth
- 2 large Leeks
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 3 large Eggs
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) round cake pan or springform pan with butter and lightly coat it with breadcrumbs to prevent sticking.
Heat the vegetable broth in a small pot until it starts to simmer. Remove from heat, stir in the couscous, cover the pot, and let it sit for 5 minutes. Fluff the couscous with a fork and set aside to cool slightly.
Meanwhile, trim and thoroughly wash the leeks to remove any grit. Slice them into thin rounds.
Heat olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until they are soft and slightly golden. Add minced garlic and cook for an additional 1 minute. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs. Stir in the shredded sharp cheddar, Parmesan cheese, salt, black pepper, and breadcrumbs.
Fold the cooked couscous and sautéed leeks into the egg and cheese mixture, ensuring everything is well combined.
Pour the mixture into the prepared cake pan. Smooth the surface with a spatula and top with an extra sprinkle of Parmesan if desired.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
Let the cake cool in the pan for 5 minutes before carefully removing it. Slice and serve warm or at room temperature. It pairs beautifully with a fresh green salad or a dollop of sour cream.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 5604 mg | 244% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 20.8 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1622 mg | 125% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
