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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the couscous into a large heatproof bowl. Stir together the vegetable broth, lime juice and a good grinding of black pepper, then pour over the couscous. Leave for 15 minutes until all the broth has been absorbed. | 2. Heat a splash of the olive oil in a 9in non-stick frying pan. Stir the red pepper strips, cheese, egg and chives into the couscous, then tip into the pan and pat down well into a cake. | 3. Cook over a gentle heat for 15 minutes, without touching, until the base is crisp and golden. | 4. Carefully slide the couscous cake on to a plate, then invert back into the pan, adding the rest of the oil if needed. Cook for a further 10 minutes or so until the other side is golden. | 5. Slide back on to the plate and cut into wedges to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
couscous	10 1/2	ounces		1119.238	230.4856	37.9827	1.9051
vegetable broth	1 7/8	7/8		304.425	49.3538	11.1622	7.1955
lime	1			-	-	-	-
salt black pepper			ground	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red pepper	5	ounces	drained cut	56.699	12.488	2.6507	0.6237
fontina cheese	7	ounces	diced	771.9705	3.076	50.8032	61.7973
egg	1		beaten	71.5	0.36	6.28	4.755
chive	4	tablespoons	snipped	3.6	0.522	0.3924	0.0876

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.