Recipe Detail

Crunchy Couscous Galette

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  • Brief Description

    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. Can add whatever roasted vegetables on hand -- sweet potatoes, carrots or asparagus. Or top with fried eggs for breakfast.

  • Main Ingredient


  • Category:  Side dishes

  • Cuisine:  American

  • Prep Time:  40 min(s)

  • Cook Time:  10 min(s)

  • Recipe Type:  Public

  • Source:

    Food & Wine, April 2012

  • Tags:

  • Notes:

  • Posted By:  ecarr

  • Posted On:  Jun 02, 2012

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Number of Servings:


  1. 4 tablespoons - unsalted butter
  2. 1/2 cups - thinly sliced shallots
  3. 2 cups - couscous
  4. 2 cups - low-sodium chicken broth
  5. - salt
  6. 3 - large eggs
  7. 7 - Gruyere cheese, shredded (2 cups)
  8. - freshly ground pepper
  9. 2 tablespoons - extra-virgin olive oil


1. In a large saucepan, melt 2 T 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.
2. 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.
3. Preheat the broiler. In a large nonstick skillet, melt 1 T of the butter in the oil. spread the couscous mixture in the skillet. Dot with the remaining 1 T 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, inert a large plate over the skillet. Carefully flip the galette out onto the plate, cut into wedges and serve.


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