Crunchy Couscous Galette
Makes 6-8 servings
Ingredients
4 TB unsalted butter, divided
1/2 cup thinly sliced shallots
2 cups couscous (not pearl)
2 cups chicken broth
Salt
3 large eggs
2 cups cheese of choice*, shredded or diced
Freshly ground pepper
2 TB extra-virgin olive oil
Directions
First, prepare the couscous: melt 2 tablespoons of the butter over medium-high heat in a large saucepan. In with the shallots and cook, stirring frequently, until soft, about 2 minutes. Tip in the couscous and toast, stirring always, for another 2 minutes. Off the heat, add the broth, give it a good stir, then cover and let stand for 5 minutes, until the liquid has been absorbed.
Fluff, taste for salt, and add a pinch or two, if needed, then dump into a large mixing bowl to cool, stirring it every so often, while moving on to the next steps.
Turn on the broiler/grill and set the oven rack to around 8 inches from the heating element. Beat the eggs until smooth, then stir into the couscous, anlong with the cheese and season with a little salt and pepper, to taste. Set aside.
In a large broiler-safe nonstick skillet, heat 1 tablespoon of the butter and the oil, then add in the couscous mixture and spread it evenly in the skillet. Dot with the last of the butter and cook over medium-high heat until golden on the bottom, about 5-7 minutes, then into the oven and broil the for another 5-7 minutes, until the galette is golden and sizzling. Being very careful, invert a large plate or pizza pan over the skillet and flip the galette out onto the plate/pan, cut into wedges and serve.
Recipe based on one from Food & Wine (Grace Parisi)
The CookingBites recipe challenge: couscous
*The original recipe calls for Gruyère, and that’s probably best, but any cheese you like should work. I used a mix of farmer’s cheese and Muenster.
Makes 6-8 servings
Ingredients
4 TB unsalted butter, divided
1/2 cup thinly sliced shallots
2 cups couscous (not pearl)
2 cups chicken broth
Salt
3 large eggs
2 cups cheese of choice*, shredded or diced
Freshly ground pepper
2 TB extra-virgin olive oil
Directions
First, prepare the couscous: melt 2 tablespoons of the butter over medium-high heat in a large saucepan. In with the shallots and cook, stirring frequently, until soft, about 2 minutes. Tip in the couscous and toast, stirring always, for another 2 minutes. Off the heat, add the broth, give it a good stir, then cover and let stand for 5 minutes, until the liquid has been absorbed.
Fluff, taste for salt, and add a pinch or two, if needed, then dump into a large mixing bowl to cool, stirring it every so often, while moving on to the next steps.
Turn on the broiler/grill and set the oven rack to around 8 inches from the heating element. Beat the eggs until smooth, then stir into the couscous, anlong with the cheese and season with a little salt and pepper, to taste. Set aside.
In a large broiler-safe nonstick skillet, heat 1 tablespoon of the butter and the oil, then add in the couscous mixture and spread it evenly in the skillet. Dot with the last of the butter and cook over medium-high heat until golden on the bottom, about 5-7 minutes, then into the oven and broil the for another 5-7 minutes, until the galette is golden and sizzling. Being very careful, invert a large plate or pizza pan over the skillet and flip the galette out onto the plate/pan, cut into wedges and serve.
Recipe based on one from Food & Wine (Grace Parisi)
The CookingBites recipe challenge: couscous
*The original recipe calls for Gruyère, and that’s probably best, but any cheese you like should work. I used a mix of farmer’s cheese and Muenster.
