Leek Cheese Couscous Cake

Transform simple ingredients into a show-stopping savory delight with this Leek Cheese Couscous Cake! Perfect as a vegetarian main or a crowd-pleasing side dish, this recipe combines fluffy couscous, caramelized leeks, and a duo of sharp cheddar and Parmesan cheeses for a rich, cheesy flavor with a hint of nuttiness. Bound together with eggs and seasoned breadcrumbs, the mixture bakes into a beautifully golden, sliceable "cake" that’s packed with texture and flavor. The leeks, sautéed to perfection with garlic, provide a sweet, mellow oniony note, while the breadcrumb crust adds a satisfying crunch. Ready in under an hour, this easy dish is as versatile as it is delicious—serve it warm or at room temperature with a crisp green salad or a creamy dollop of sour cream. Perfect for brunch menus, cozy dinners, or picnics, this leek and cheese creation is guaranteed to impress!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 cup Couscous
• 1.25 cups Vegetable broth
• 2 large Leeks
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 3 large Eggs
• 1 cup Shredded sharp cheddar cheese
• 0.5 cup Parmesan cheese
• 0.5 cup Breadcrumbs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Butter

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) round cake pan or springform pan with butter and lightly coat it with breadcrumbs to prevent sticking.

Step 2

Heat the vegetable broth in a small pot until it starts to simmer. Remove from heat, stir in the couscous, cover the pot, and let it sit for 5 minutes. Fluff the couscous with a fork and set aside to cool slightly.

Step 3

Meanwhile, trim and thoroughly wash the leeks to remove any grit. Slice them into thin rounds.

Step 4

Heat olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until they are soft and slightly golden. Add minced garlic and cook for an additional 1 minute. Remove from heat and let the mixture cool slightly.

Step 5

In a large mixing bowl, whisk together the eggs. Stir in the shredded sharp cheddar, Parmesan cheese, salt, black pepper, and breadcrumbs.

Step 6

Fold the cooked couscous and sautéed leeks into the egg and cheese mixture, ensuring everything is well combined.

Step 7

Pour the mixture into the prepared cake pan. Smooth the surface with a spatula and top with an extra sprinkle of Parmesan if desired.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.

Step 9

Let the cake cool in the pan for 5 minutes before carefully removing it. Slice and serve warm or at room temperature. It pairs beautifully with a fresh green salad or a dollop of sour cream.

Nutrition Facts

Serving size	(1173.3g)

Amount per serving	% Daily Value*
Calories	1901.4

Total Fat 111.0g	0%
Saturated Fat 49.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 756.4mg	0%
Sodium 5604.3mg	0%
Total Carbohydrate 148.2g	0%
Dietary Fiber 13.5g	0%
Total Sugars 20.8g
Protein 86.9g	0%

Vitamin D 125.2IU	0%
Calcium 1622.1mg	0%
Iron 14.8mg	0%
Potassium 1475.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 17.9%

Carbs: 30.6%