Giant Couscous Cake With Roasted Pepper Sauce: by Yotam Ottolenghi

Giant Couscous Cake With Roasted

Pepper Sauce
By Yotam Ottolenghi

YIELD 4 servings

TIME 1 hour
This savory cake is very versatile in that you could substitute the couscous with
other cooked grains, or make use of whatever herbs, cheeses or spices you have on
hand. The options to make this cake your own are endless; leftover cooked barley
or maftoul, Parmesan and Gruyère, dill or tarragon, toasted cumin or fennel seeds
would all work well. Serve with a big green salad for a complete meal.
INGREDIENTS PREPARATION
FOR THE PEPPER Step 1

SAUCE:
Heat the oven to 425 degrees Fahrenheit/220
degrees Celsius.
2 small red bell peppers
(about 12 ounces/340 Step 2
grams), seeds and
Prepare the pepper sauce: Add the bell
stems removed,
peppers and tomato to a baking sheet (tray)
quartered
and toss with 1 tablespoon oil, 1/4 teaspoon
1 small tomato, halved salt and a good grind of pepper. Drizzle the
4 tablespoons/60 garlic heads with a little oil, wrap tightly in
milliliters olive oil, plus foil and place them to one side of the baking
extra for drizzling sheet. Roast for 35 minutes or until the pepper
skins are well charred and the garlic has
Kosher salt and freshly
softened.
ground black pepper
2 large heads garlic, Step 3
tops trimmed just
When cool enough to handle, peel and discard
enough to expose the
the pepper and tomato skins. (Don’t worry if
cloves
you can’t remove all the skin.) Add the peeled
1 ½ tablespoons red vegetables to a food processor. Squeeze the
wine vinegar garlic cloves out of their papery skins
1 teaspoon maple syrup (discarding the skins) and add them to the
blender along with the vinegar, maple syrup,
1/4 teaspoon salt and a good grind of pepper.
FOR THE COUSCOUS
Blitz for a few seconds, then, with the machine
running, slowly drizzle in the remaining 3
CAKE: tablespoons oil until incorporated and the
sauce is smooth. Set aside pepper sauce.
1 ½ cups/250 grams
pearl couscous Step 4
Kosher salt and freshly Meanwhile, prepare the couscous cake: Add
ground black pepper the couscous, 1/2 teaspoon salt and boiling
water to a medium saucepan over medium-
1 ⅓ cups/320 milliliters
high heat. Bring to a simmer, then cover with
boiling water
a lid and turn the heat to medium-low. Cook
10 scallions (spring for 10 minutes, then set aside to cool.
onions), trimmed
7 tablespoons/105 Step 5
milliliters olive oil Place a large nonstick skillet over high heat.
5 ounces/140 grams Toss the scallions (spring onions) with 1/2
baby spinach (about 4 tablespoon oil, then add to the pan and fry
packed cups) until softened and charred, turning halfway
through, about 4 minutes. Set the scallions
1 scant cup/220 grams aside.
Greek-style yogurt
1 scant cup/100 grams Step 6
coarsely grated low- Turn the heat down to medium-high, then add
moisture mozzarella another 1/2 tablespoon oil and the spinach to
½ cup/50 grams finely the pan. Cook until wilted, about 90 seconds,
grated pecorino, plus then transfer to a large bowl. Roughly chop
extra for serving the scallions and add two-thirds to the bowl
with the spinach. Add the couscous, yogurt,
⅓ cup plus 1
both cheeses, �our, eggs, garlic, coriander,
tablespoon/50 grams
basil, 1/2 teaspoon salt and a good grind of
all-purpose (plain) flour
pepper to the bowl and mix everything to
2 large eggs combine.
2 garlic cloves, minced
Step 7
1 tablespoon coriander
seeds, toasted and Wipe out the skillet and heat 5 tablespoons oil
roughly crushed in a over medium-high. Once hot, add the
mortar and pestle couscous mixture, and use a spoon to evenly
distribute and smooth out the top. Turn the
⅓ cup/15 grams roughly
heat down to medium-low and cook for 20
torn fresh basil leaves,
minutes; the edges will be golden, the cake
plus more for serving
will start to set in the center and you should
be able to loosen the cake from the base.
Step 8
Use a spatula to gently separate the cake from
the sides of the pan, running it under the cake
as well to try to loosen it from the bottom.
Remove the pan from the heat and, very
gently, invert the whole thing onto a large
plate. Return the pan to the heat and slide the
cake back into it, crispy-side up, to brown the
other side. Cook for 8 minutes over medium
heat, then transfer the cake to a large wooden
board or serving platter.
Step 9
In a small bowl, combine the remaining
scallions with the extra basil leaves and the
remaining 1 tablespoon oil. Sprinkle the cake
all over with the extra pecorino and top with
the scallion mixture. Serve with the pepper
sauce in a bowl alongside.
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Giant Couscous Cake With Roasted

FOR THE PEPPER Step 1

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