This big, cheesy couscous cake is a wonderful way to use up leftovers, but it’s so good and fast you’ll want to make it with fresh couscous, too. Grace Parisi sometimes adds whatever roasted vegetables she has on hand, such as sweet potatoes, carrots or asparagus; or she might top the galette with fried eggs for breakfast.
More Great Whole-Grain Breakfast Recipes
4 tablespoons unsalted butter
1/2 cup thinly sliced shallots
2 cups couscous
2 cups low-sodium chicken broth
3 large eggs
7 ounces Gruyère cheese, shredded (2 cups)
Freshly ground pepper
2 tablespoons extra-virgin olive oil
How to Make It
In a large saucepan, melt 2 tablespoons of the butter. Add the shallots and cook over high heat, stirring, until softened, 2 minutes. Add the couscous and cook, stirring, for 2 minutes. Remove from the heat. Add the broth and a pinch of salt, cover and let stand for 5 minutes, until the liquid has been absorbed.
Fluff the couscous and scrape it into a large bowl. Let cool for 5 minutes, stirring occasionally. Stir in the eggs and cheese and season with salt and pepper.
Preheat the broiler. In a large nonstick skillet, melt 1 tablespoon of the butter in the oil. Spread the couscous mixture in the skillet. Dot with the remaining 1 tablespoon of butter and cook over moderately high heat until golden on the bottom, about 5 minutes. Broil the galette 8 inches from the heat for about 5 minutes, until golden and sizzling. Using oven mitts, invert a large plate over the skillet. Carefully flip the galette out onto the plate, cut into wedges and serve.
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