Last week I decided to make Yotam's VERY GIANT COUSCOUS Cake, and it was delicious. Yotam did indiciate that the cook time is 1 hour and 20 minutes, however it isn't all at once.
Three out of four of us liked it!
Ingredients:
1 2/3 c pearl couscous (rounder than regular couscous)
1 1/3 c boiling water
10 scallions (about a bunch) - cut into large pieces
8 T olive Oil
5 oz baby spinach
1 T coriander seeds (toasted and crushed with a mortar and pestle)
1 c. grated mozzarella
1/2 c grated pecorino
2 garlic gloves, minced
3/4 c basil leaves
3/4 c Greek Yogurt
2 large eggs
6 T AP Flour
Pepper Sauce Ingredients:
2 red bell peppers
1 tomato
4 T olive oil
2 large heads of garlic
1 1/2 T red wine vinegar
1 t maple syrup
Salt
Pepper
Preheat the oven to 425. Cut the peppers into quarters and cut the tomato in half. Put them on a piece of parchment paper with 1 T olive oil, salt and pepper.
Cut the top off the garlic heads and put them on some tin foil. Put a bit of oil on each with salt and pepper and wrap BOTH in one piece of tinfoil.
Roast both for 35 minutes and let cool.
Peel and discard pepper and tomato skins and put flesh into the food process along with the roasted cloves of garlic. Add the vinegar, maple syrup and 3 T of oil. Process until smooth.
Pour the boiling water and couscous together into a pan. Cook. Let cool.
In a large sauté pan, heat the scallions with 2 t olive oil for 4 minutes. Take out scallions and set them aside.
Heat another 2 t olive oil and add the spinach and cook for 90 seconds. Put in a large bowl. Add scallions and couscous, coriander seeds, mozzarella cheese, pecarino cheese, garlic, basil, yogurt, eggs, flour and salt and pepper. Mix really well.
In large sauté pan, heat 5 T olive oil. Add couscous mixture and smoosh into large pancake. Heat over medium heat for 15-18 minutes. Carefully flip the pancake and put back into the pan with 1 T olive oil. Cook for 8 minutes.
Flip onto cutting board, and slice into servings and serve with pepper sauce.
